Boil the smokies in milk in a large frying pan and remove from heat.
Cool the fish, remove bones, and flake the flesh.
Boil potatoes for 15-20 minutes until tender, drain, and dry over heat.
Mash potatoes and mix with parsley, chives, egg yolk, fish, and seasoning.
Shape mixture into patties and chill in the fridge until firm.
Dredge patties in flour, dip in beaten egg, and coat in breadcrumbs.
Fry fishcakes in olive oil for 3-4 minutes per side until golden.
Sauté shallots in butter in a small pan until softened.
Add wine, stock, and cream, then simmer until reduced by half.
Sieve sauce, whisk in remaining butter, lime juice, zest, and chives.
Serve fishcakes over mizuna leaves and drizzle with sauce.