Smoked Fish Cakes with Poached Eggs

Time: 30 minutes

Serves: 6-8

500 grams smoked fish
1 bay leaf
½ teaspoon black peppercorns
4 cloves garlic, smashed
milk for poaching
700 grams floury potatoes,
peeled and diced
2 spring onions
zest and juice of a lemon
1 Woodland free range egg
2 tablespoons chopped parsley
¼ cup rice bran oil
1 tablespoon butter

Topping:
6 Woodland free range eggs

In a frying pan. Place the fish, bay leaf, peppercorns and garlic. Cover with milk and bring to the boil. Reduce the heat and simmer for 8-10 minutes. Remove the fish and peel away the skin. Flake with two forks. Cook the potatoes in boiling salted water until tender. Drain. Push the potatoes through a ricer or mash until very smooth. Fold through the smoked fish, spring onions, lemon zest and juice, egg and parsley. Form into 6 cakes. Chill until firm.

Dust the cakes in flour. Heat ¼ cup rice bran oil and 1 tablespoon of butter. Cook cakes on both sides until golden and cooked through. Place on a serving plate. Top with a soft poached egg.

• Winter

• Cinnamon Oysters
• Kefta Meatballs with Tomato and Egg
• Spinach and Chickpea Frittata
• Scotch Eggs

• Spring

• Spinach Roulade filled with Asparagus and Eggs
• Scrambled Eggs on Ciabatta with Asparagus
• Pizza with Eggs
• Lime and Berry Tarts

• Summer

• Crème Patisserie
• Smoked Fish Cakes with Poached Eggs
• Jersey Benny Crostini with Egg and Basil Pesto
• Cherry Clafoutis

• Autumn

• Whole Orange Syrup Cake
• Potato Rosti
• Poached Pears in Red Wine and Pistachio Tart with Chocolate Sauce