Wild Alaska Salmon Breakfast Fish Cakes
• 1 x 418g or 2 x 213g cans red or pink Alaska salmon
• 500g (1lb 2oz) potatoes, peeled and cut into chunks
• 2 tbsp chopped fresh parsley or chives (optional)
• 25g (1oz) butter
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 4 eggs
• 2 tsp vinegar
Drain the salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks. Cover and set aside.
Simmer the potatoes in lightly salted boiling water until tender, about 20 minutes. Drain well, then mash them. Cool for a few minutes.
Mix the salmon chunks through the mashed potato with the parsley or chives, if using. Season with salt and pepper. Form into 4 large or 8 small fish cakes.
Heat the butter and olive oil in a large frying pan and fry the fish cakes gently on both sides for 4-5 minutes, until browned. Meanwhile, poach the eggs in simmering water with the vinegar until done to your liking, allowing 3 minutes for a soft poached egg. Drain well and serve on top of the fish cakes.
Cook’s tips: Adding a little vinegar to the water when poaching eggs helps to keep them together. This is a fantastic recipe for using leftover mashed potato.