I'm not much of a cook, but I can get quite into it - I swear I'll be the next celebrity chef but then I go back to eating other people's food. I was given this recipe by an American stand-up comedian, whose name now escapes me, but who invited a few of us over to dinner when I was in New York a decade ago. It's always popular.
Ingredients (makes six large fishcakes)
6 medium red waxy potatoes
2 x 225g smoked trout
2 x 225g smoked salmon
2 x 225g any other smoked fish
3 large eggs
Half a white loaf
2tbsps parsley, fresh or freeze dried
Extra virgin olive oil
1 red chilli
1tbsp of water to serve
2 medium avocados
Pre-heat oven to 200ºC/390ºF/Gas mark 6. Parboil potatoes, skins on, till tender. Leave until cold. Peel and grate coarsely into a big bowl. Break up fish, removing bones, and add. Stir in eggs.
Add parsley and black pepper. Remove crusts and whiz bread in blender (or rub with your hands) to make breadcrumbs. Roll mixture by hand to make six fat cakes. Roll in breadcrumbs and place on baking tray. Bake for 45 mins until golden.
Meanwhile, pour some oil into a bowl. Add chilli, deseeded and finely chopped. Top and tail limes, remove pith, cut out each segment and add, then squeeze in remaining juice. Add a tablespoon of water, pour over fishcakes and sliced avocado, and devour.
Chat online with Tony Hawks between 6-7pm on World Book Day, 4 March, at www.world bookdayfestival.com