Smoked Haddock Fishcake with Poached Egg

Smoked Haddock Fishcake with Poached Egg


Preparation and cooking time: 45 minutes

4 Servings
300g skinless smoked haddock fillet
300g mashed potato
1 bay leaf
1 bunch of chives, chopped
1 lemon
Plain flour for coating
2 eggs, beaten & used for dipping
4 eggs for poaching
Breadcrumbs for coating
Mixed leaf salad
  1. Place the haddock in a pan, add the bay leaf and cover with milk and gently poach the fish until cooked. Allow to cool then flake the fish and set aside (the milk can be used to make a sauce to accompany)

  2. Mix together the flaked fish, mashed potato and chopped chives. Add the zest of a lemon plus the juice to taste. Season with black pepper (as the fish is smoked there’s no need to add any salt) and form into 4 cakes. Chill in the fridge for 10 minutes

  3. Once chilled, dust all of the sides of the cakes with flour, dip in the beaten eggs then the breadcrumbs and repeat if required until the cakes are covered. It’s important to reshape into cakes with your hands. Allow to chill in the fridge for 10 minutes

  4. Now shallow fry the fish cakes in a non-stick pan with a little oil for 3-5 minutes on each side until golden brown and cooked through
  5. Add a small dash of vinegar to a pan of steadily simmering water

  6. Crack eggs individually into a ramekin or cup

  7. Create a gentle whirlpool in the water to help the egg white wrap around the yolk

  8. Slowly tip the egg into the water, white first. Leave to cook for three minutes

  9. Remove the egg with a slotted spoon, cutting off any wispy edges using the edge of the spoon

  10. Drain onto kitchen paper

  11. Serve the poached egg on top of the hot fishcake. Serve with mixed leaf salad