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This recipe could be served as breakfast, brunch, lunch or even dinner. Using leftover mashed potato, this tasty fishcake is topped with a runny poached egg... so no need to make a sauce!
With few ingredients this recipe is easy, quick, healthy and most importantly... full of flavour.
chop the smoked salmon and chives into a bowl, leaving a few chives for garnish.
add mashed potato, zest of half a lemon, salt and pepper and mix well.
mould into 4 potato patties of equal size, before rolling in flour.
fry the potato cakes in a knob of butter until golden on each side and hot in the centre.
poach eggs in simmering water with plenty of salt for 3 minutes so that the white is set but the yolk is still runny.
serve the fried potato cakes with an egg on top and a few chopped chives to garnish.