Preheat the oven to 400F/200C and bring a small saucepan of water to the boil

Scrub the potato clean and chop it into chunks.

Place the potato chunks into the boiling water and cook for around 15 minutes, until soft.

Meanwhile, chop the salmon into small pieces and place in a separate saucepan with the milk.

Poach the salmon in the milk over a medium heat for around 5 minutes, until cooked through.

When the potato is cooked, drain and mash it thoroughly.

Scoop out the cooked salmon using a slotted spoon and add it to the mashed potato.

Add the lemon juice, chopped chives, salt and egg into the mashed potato-salmon mixture and stir until the whole thing comes together.

Divide the mixture into two portions and shape with your hands or with a heart-shaped cutter.

Place the fishcakes onto a lined baking tray and bake in the oven for around 20 minutes, until golden and crispy on the outside.