For the fishcakes:
1. Put the haddock in a saucepan with the milk and gently cook on a low heat for 12 minutes (until flaky). Strain (keeping the milk separate) and set aside.
2. Bake the potatoes whole in the oven for 45 minutes at 190 degrees. Slice in half and scoop out the potato (skins can be kept to make crispy potato skins for another meal).
3. In a bowl, combine the haddock, potato, 1 egg, lemon zest and juice, spring onions (chopped), chopped dill, salt and pepper and mix until all the ingredients are evenly distributed. Divide the mix into four and roll into fishcake shapes.
4. On a tray, sprinkle flour on to the fishcakes until evenly coated (dusting off the excess). In a bowl, whisk an egg until loose and dip the fishcakes into the egg mix. Remove the fishcakes and place into a bowl with the breadcrumbs.
5. Once the fishcakes are evenly coated with breadcrumbs, set aside and heat up the vegetable oil in a non stick pan. Add the fishcakes into the pan and fry for one minute on each side, until golden brown. Remove from the pan and transfer on to a baking tray and cook for 20 minutes at 180 degrees.
For the gribiche:
1. Boil the eggs in a pot of boiling water for seven minutes, and then run under cold water until cool enough to peel. Chop the eggs roughly and place in a bowl. Add all of the remaining ingredients into the bowl and season with salt and pepper. Serve with the fishcakes.