Put the potatoes in a saucepan and cover with boiling water then bring to the boil and cook over low heat until tender, about 10 minutes. Drain and mash then set aside to cool down.
Place the salmon in a large frying pan and cover with milk. Bring to the boil then reduce the heat and gently cook for 4 to 5 minutes. Remove from the heat and allow to sit in the milk for an additional 10 minutes. Remove from the milk and set on a plate. Flake the salmon and leave to cool slightly.
Combine the egg, chives, lemon juice, salt and pepper in a bowl. Gently mix in the mashed potato and salmon. Divide the mixture into 8 equal portions, shape, and pat down into circles. Lightly cover both sides of the fishcakes with breadcrumbs.
Heat the oil in a large frying pan over medium heat. Cook the fishcakes so that they are golden brown and crisp on the outside and heat through, about 4 to 5 minutes per side. Sprinkle with parsley and serve with a salad.