britishsalmonfishcakespescatarianpan-friedbrunchegg

Salmon Fishcakes with Poached Eggs

Name: Salmon Fishcakes with Poached Eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 250 g skinless salmon fillet; 250 g floury potato, peeled and cut into 2 cm chunks; 2 spring onions, finely sliced; 2 tbsp fresh dill, finely chopped; 40 g fine white breadcrumbs; 1 large egg, beaten; 15 g unsalted butter; 1 tbsp olive oil; 1 tsp fine sea salt; 1/2 tsp black pepper; 2 large eggs; 1 tbsp white wine vinegar; about 1.5 litres water; 1/2 lemon, cut into wedges

These salmon fishcakes are crisp and golden outside, with a soft, fluffy potato interior threaded with tender flakes of salmon, sweet spring onion, and fresh dill. A softly poached egg on top adds a rich yolk that becomes an instant sauce when cut into.

30 min

2 servings

599 kcal

British

Ingredients

For the fishcakes

250 gskinless salmon fillet
250 gfloury potato, peeled and cut into 2 cm chunks
2spring onions, finely sliced
2 tbspfresh dill, finely chopped
40 gfine white breadcrumbs
1large egg, beaten
15 gunsalted butter
1 tbspolive oil
1 tspfine sea salt
1/2 tspblack pepper

For the poached eggs

2large eggs
1 tbspwhite wine vinegar
about 1.5 litreswater

To serve

1/2lemon, cut into wedges

Instructions

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.
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.
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.
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
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.
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.
7
Serve 2 fishcakes per plate topped with a poached egg, with lemon wedges on the side for squeezing over just before eating.

Nutrition per serving

599 kcal

Calories

42g

Protein

29g

Carbs

34g

Fat

Fiber

Notes

•For the best texture, use a floury potato such as Maris Piper or King Edward; waxy potatoes can make the cakes dense.
•If you want an even crisper crust, chill the shaped fishcakes for 10 minutes if time allows, though the recipe works without chilling.
•A spoonful of tartare sauce or a simple dressed green salad pairs very well with this dish.

Background

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.

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