Salmon Cake Benedict

Cook Time 30 minutes

Servings 4

Ingredients

Extra virgin olive oil, for shallow frying

3 potatoes (about 700g), peeled and cut into quarters

2 spring onions, finely chopped

200g canned salmon, drained 

Zest 1 lemon

1 cup panko breadcrumbs

4 sprigs dill fronds, picked

4 parsley sprigs, leaves picked 

4 fresh free-range eggs

2 tbsp white vinegar

Wilted spinach to serve

Hollandaise

Juice ½ lemon

2 egg yolks

200g butter that has been clarified 

Salt and pepper

Method

Place the potato in a pot of cold salted water and bring to the boil. Cook for 20–25 minutes until tender. Drain in a colander and allow the steam to dissipate. While still hot, mash with a masher until smooth.

Add spring onion, salmon, lemon zest and season with salt and pepper. Combine well. Divide the mixture into four, roll into balls then roll in the breadcrumbs. Press to form patties. Cover and chill in the fridge until ready to fry.

For the hollandaise, put the yolks and lemon juice in a large glass bowl. Place this over a saucepan of gently simmering water. Whisk vigorously until the mixture becomes thick, pale and creamy. Remove the bowl from the heat and slowly whisk in the clarified butter. Occasionally place the bowl back over the simmering water. The mixture should now be thick and glossy. If the sauce is too thick add 1 tablespoon of water. Season well with salt and pepper.

Heat oil in a large frying pan over medium heat, add the salmon cakes and cook for 2–3 minutes on each side until golden and crisp. Drain on paper towel.

Bring water and the vinegar to the boil in a saucepan, then, turn down to a simmer. Gently crack eggs in a glass, one at a time and slip into the water. Poach for 3 minutes until just set, then with a slotted spoon remove from the water and drain on paper towel. Season the eggs with salt.

Top fish cakes with spinach, poached egg, and hollandaise. Garnish with herbs.