Smoked haddock potato cake with a poached egg salad
(from Elyce123’s recipe box)
Source: delicious. June 2004
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Categories: June
Ingredients
- 600g floury potatoes
- 600g smoked haddock
- 500ml milk
- 2-3 tbsp chopped chives
- 40g plain flour, plus extra for dusting
- 5 eggs
- olive oil, for frying
- watercress, to serve
Directions
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Cook the potatoes in boiling, salted water for 12-15 minutes until tender.
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Meanwhile, poach the haddock in the milk in a shallow pan for 5 minutes. Put aside until cool enough to handle. Fork into pieces, discarding any bones and skin.
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Drain the potatoes and mash with seasoning. Cool. Put the mash in a bowl with the chives, flour, flaked haddock and 1 beaten egg. Season and mix well. Divide into 8 and form each into a cake. Dust with flour. Heat a little oil in a frying pan until hot. Add half the fish cakes and fry for 3-4 minutes each side until golden. Put on kitchen paper to remove excess oil. Keep warm while you cook the rest.
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Meanwhile, bring a large shallow pan of water to a gentle simmer and use to poach the remaining eggs for 3 minutes until set.
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Put 2 haddock cakes on each plate, top with watercress and a poached egg. Drizzle with oil and season with black pepper.