In a frying pan. Place the fish, bay leaf, peppercorns and garlic. Cover with milk and bring to the boil. Reduce the heat and simmer for 8-10 minutes. Remove the fish and peel away the skin. Flake with two forks. Cook the potatoes in boiling salted water until tender. Drain. Push the potatoes through a ricer or mash until very smooth. Fold through the smoked fish, spring onions, lemon zest and juice, egg and parsley. Form into 6 cakes. Chill until firm.
Dust the cakes in flour. Heat ¼ cup rice bran oil and 1 tablespoon of butter. Cook cakes on both sides until golden and cooked through. Place on a serving plate. Top with a soft poached egg.
