Heat 50g butter in a pan and gently fry shallots and garlic for 4 minutes.
Add parsley, peas, and 1L hot stock, then simmer for 3 minutes until tender.
Blend the mixture until smooth to create the soup.
Heat a deep-fat fryer to 180°C.
Boil potatoes for 18 minutes, drain, dry over heat, and mash.
Melt 40g butter and fry spring onions for 3 minutes until softened.
Mix spring onions, parsley, lemon zest, and juice into the mashed potatoes.
Season with salt and pepper, then gently fold in the diced smoked salmon.
Shape the potato mixture into 16 small thumbnail-sized fishcakes.
Prepare three bowls containing flour, beaten eggs, and panko breadcrumbs.
Coat each fishcake in flour, egg, and breadcrumbs, then deep-fry until golden-brown.
Drain the fried fishcakes on kitchen paper.
Serve soup in bowls with fishcakes, pea shoots, cream, and olive oil.