Salmon Fishcakes with Soft Poached Egg and Remoulade Sauce
These salmon fishcakes are a filling yet seemingly light meal to have either as a lunch or brunch dish. With a soft poached egg and generous lashings of homemade remoulade sauce to be scooped up and devoured with every mouthful of these delicious, yet simple to make, salmon cakes.
- 400 g Agria potatoes, cooked
- 15 g butter
- 1 tsp chopped chervil
- 1 tsp chopped chives
- 300 g salmon fillet
- 1 egg yolk
- 2 eggs beaten
- 100 g panko crumbs
- 100 g flour
- salt & pepper
- white vinegar
- micro greens
- 4 eggs for poaching
- Remoulade Sauce
Mash the potatoes with the butter and egg yolk, set aside to cool.
Place potato mash and chopped herbs in a mixing bowl.
Puree 1/3 of the salmon and dice the remaining into 1cm cubes. Add the salmon to the potato mix. Mix together and season well. Shape into 4 even balls.
Crumb by flouring salmon cakes first, then coat in the beaten egg then lastly through the panko crumbs.
Deep-fry until golden, or in a pan with a generous amount of oil turning often to colour evenly. Finish in the oven at 180°C for 10-12 minutes or until hot in the centre.
Poach eggs in simmering water that’s had a splash of vinegar added to it to help the eggs hold together. Cook until whites are fully set and yolks are still soft.
Serve salmon cakes with a poached egg on top with a generous serve of remoulade sauce and micro greens to garnish.
John Hawkesby’s wine recommendation
Te Mania 2009