1. Peel the potatoes, cut them into quarters and cook until soft. Mash with a little milk and butter. Set aside to cool.
2. Fry the onion and peppers in a little olive oil until soft. Mix them into the mashed potato.
3. If you are using fresh salmon then cook and carefully flake it, ensuring there are no bones. If you are using tin salmon then simply mix it into the potato mix.
4. If you are using fresh tomatoes put them into a bowl and cover with boiling water, leave for a few minutes then drain the water. It is now easy to rub away the skins. Add the tomatoes to the potato and salmon mixture .If you are using tin tomatoes then you will need to drain most of the juice away otherwise the mixture will be too wet.
5. Chop and add the chives
6. Mix everything together with a fork.
7. Take a good handful of the mixture and shape into a round. Place on a large plate. Repeat until all the mixture is used up.
8. Put the fishcakes into the fridge for a few hours.
9. Remove from the fridge and roll each fishcake in flour.
10. Fry in olive oil until crispy and heated through.