Salmon Fishcakes with Poached Eggs

Nutrition · per serving

Steps

1. 1

   Put a kettle on to boil. Place the potato in a saucepan, cover with boiling water, add half of the salt, and cook for 10-12 minutes until very tender. At the same time, place the salmon in a small frying pan or saucepan, cover with water, bring just to a gentle simmer, and poach for 5-6 minutes until it flakes easily but is still moist in the centre.

   250 g floury potato, peeled and cut into 2 cm chunks1 tsp fine sea salt250 g skinless salmon fillet
2. 2

   Drain the potato היט היט and return it to the hot pan for 30 seconds to steam off excess moisture; this helps the fishcakes hold their shape. Mash until smooth, then spread briefly on a plate or tray so it cools quickly.

   250 g floury potato, peeled and cut into 2 cm chunks
3. 3

   Drain the salmon and leave for 1 minute, then flake into large pieces, checking carefully for any bones. Mix the mashed potato with the spring onions, dill, breadcrumbs, beaten egg, remaining salt, and black pepper. Gently fold in the salmon last so some flakes stay chunky for better texture.

   250 g skinless salmon fillet2 spring onions, finely sliced2 tbsp fresh dill, finely chopped40 g fine white breadcrumbs1 large egg, beaten1 tsp fine sea salt1/2 tsp black pepper
4. 4

   Shape the mixture into 4 even fishcakes. If the mix feels soft, press each one firmly and let them stand for 2 minutes while you heat the pan; a slightly drier surface will brown better.

5. 5

   Heat the butter and olive oil in a non-stick frying pan over medium heat. Fry the fishcakes for 3-4 minutes on each side until deep golden and heated through. Turn only when the first side has formed a crust, otherwise they may break.

   15 g unsalted butter1 tbsp olive oil
6. 6

   While the fishcakes cook, bring the water to a gentle simmer in a saucepan and add the white wine vinegar. Crack each egg into a small cup, stir the water to create a gentle whirlpool, and slide in the eggs. Poach for 3 minutes for set whites and runny yolks, then lift out with a slotted spoon and drain briefly.

   2 large eggs1 tbsp white wine vinegarabout 1.5 litres water
7. 7

   Serve 2 fishcakes per plate topped with a poached egg, with lemon wedges on the side for squeezing over just before eating.

   2 large eggs1/2 lemon, cut into wedges

Origin & History

Fishcakes have long been part of British home cooking, originally created as a thrifty way to stretch leftover fish with potato. Modern versions often use salmon for a richer flavour, and serving them with poached eggs reflects the British fondness for hearty savoury brunch and supper dishes.