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.
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