DAILY DINNERS

Pour the milk into a small bowl and soak the bread for 5 mins until softened. Meanwhile, place the fresh and smoked salmon in a food processor, then whizz until minced. Stir in the egg, onion, chives, lemon juice and a little seasoning. Stir the soaked bread into the salmon mixture, breaking up any large pieces.

Using your hands, shape the mix into small golf ball-size shapes. Dip into the egg, draining off any excess, then roll in the breadcrumbs. Heat 1cm oil in a large frying pan and, when hot, add the croquettes and brown all over. You may have to do this in two batches. When cooked through, lift out and drain on kitchen paper.

Heat oven to 190C/ Fan 170C/ Gas 5. When ready to serve, tip onto a large baking tray and reheat in the oven for about 10 mins until hot. Meanwhile, make the herby mayonnaise by stirring the chopped chives through the mayonnaise. Serve the croquettes on a large serving plate, with the mayonnaise in a bowl on the side.