Mash the potatoes with the half-fat spread and milk. Add the cooked fish, hard-boiled eggs and parsley, mix well. Divide the mixture into 12 and form into simple fish shapes.
Place on greased baking sheets and chill for at least 10 minutes.
Dip each fish shape in the beaten egg and coat with the breadcrumbs. Grill the shapes under the grill for 5 minutes each side, or until golden brown and heated through.
Serve garnished with tomato slices and parsley or dill