1. Peel, roughly chop, and boil potatoes until very soft in just enough lightly salted water to cover.
2. While potatoes are boiling, rinse the salt fish under warm water to remove excess salt, and boil fish in a small amount of water for 2-3 minutes.
3. Once potatoes are well drained and steam has stopped rolling off, return them to the pot and mash thoroughly with the spoon of butter, a small amount of salt and a few good cracks of black pepper.
4. Drain boiled fish and rinse again with warm water.
5. Add cooked fish to the mashed potatoes, crumbling it as you add it.
6. While fish and potato are cooling further, chop the shallot and dill/chives as finely as possible, then add them to the pot.
7. Mix well with your hands to ensure that ingredients are fully blended.
8. Taste your mix and adjust seasoning as required.
9. While mix is still slightly warm, form into cakes and lay them out on a baking sheet.
10. Cakes can now be refrigerated (covered) for several days if required.
11. When ready to serve fish cakes, fry cakes in small batches on medium heat in a combination of oil and butter until browned on each side. They can be held in a 275 degree oven for up to half an hour before serving, to keep warm while you finish the rest of the frying.
12. Serve with maple baked beans and mustard pickle for lunch or supper, or with local smoked salmon and a poached egg for a decadent and delicious breakfast!

Recipe courtesy Chef Sarah Bennetto O'Brien from Scapes' Restaurant in Borden-Carleton, PEI!