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Poach the haddock and salmon in the seasoned milk in a deepish pan until cooked for about 6-8 minutes, depending on the thickness of the fillet.
Retain the poaching milk
Remove the fish from the milk and, when cool enough to handle, flake each fish separately, discarding any skin or bone.
In a food mixer with a dough hook combine the haddock with the cooked and ready mashed potato, melted butter, sweated onion and anchovy essence, then fold in the salmon, hard boiled egg, parsley, and dill until well combined. Do not overmix
Season to taste.
If the mixture is too dry at this point, add some of the poaching milk.
Divide the mixture up into 4 equal amounts, then shape into patties.
Dip in the flour, egg and finally the breadcrumbs.
Refrigerate for 2 hours before use
Pan-fry the fish cakes in butter for 5 minutes on each side, and keep warm in the oven until you wish to serve.
To make the sauce place the yolks in to the base of a food processor, add lemon juice and water.
With the motor running gradually add the melted butter through the feed tube of the processor.
Add cayenne pepper, season to taste, you may want to add a little more lemon juice.
Serve the fish cake on a bed of wilted spinach, drizzled with Hollandaise Sauce
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