Smoked Salmon Fish Cakes with Eggs and Béarnaise
Cherie Metcalfe
Indulge in these Smoked Salmon Fish Cakes, paired perfectly with eggs and a luscious Béarnaise sauce. Each bite features smoky, flaky salmon in a crispy cake, complemented by a rich, tangy Béarnaise and a perfectly cooked egg for a deliciously decadent meal.
Ingredients
500g mashed potato
- 200g smoked salmon
- 3 tbsp capers
- 2 tbsp chopped herbs (dill, chives,
- & parsley)
- 1 egg
- Zest of a lemon
- 2 tsp Man Grind Salt Flakes
- ½ cup Lemon & Herb Crumb
- (or panko, and extra seasoning)
- 12 eggs for poaching
- Weekend at Bearnaise to serve
- Sesh Oil (optional)
Directions
Flake the smoked salmon into the mashed potatoes. Add Man Grind Salt Flakes, chopped herbs, lemon zest, egg, and breadcrumbs. Mix gently until just combined – avoid overmixing to keep the fish cakes light.
Divide the mixture into 12 portions. Roll each into a ball, then press down to shape into fish cakes. Dust the outsides with extra Lemon & Herb Crumb for added crispiness and to help them hold their shape.
Heat a pan over medium heat and gently pan-fry the fish cakes until golden. Transfer them to the oven and bake at 180°C for 20 minutes.
While the fish cakes bake, bring a shallow saucepan of water to a gentle simmer. Add 1 tablespoon of vinegar.
Carefully crack up to 6 eggs into the water and poach for 3 minutes until the whites are set and yolks runny. Use a slotted spoon to lift the eggs out and drain on paper towels.
To serve, place two fish cakes on each plate, top with a poached egg, and finish with a tablespoon of Weekend at Béarnaise sauce and a light drizzle of Sesh Oil.
