800 (1 3/4lb) roughly chopped floury potatoes (such as Maris Piper)
4 large eggs
3 spring onions
4 x 125 (4oz) salmon fillets
Mixed salad leaves or seasonal vegetables
Directions
Step 1
Put 800g (1¾lb) roughly chopped floury potatoes (such as Maris Piper) into a large pan and cover with cold water. Add a few pinches of salt, then bring to the boil and simmer for 15-20min or until tender. Meanwhile, bring a medium pan of water to the boil and take 4 large eggs from the fridge.
Step 2
Crack an egg into a coffee cup or ramekin. Swirl the boiling water to create a ‘whirlpool' effect, then carefully tip the egg into the water. Quickly crack another egg into the coffee cup or ramekin and add to the water. Simmer for 3-4min until the egg whites are set and the yolk remains soft (the best way to test is to lift the egg out of the water using a slotted spoon and gently prod with your finger).
Step 3
Transfer the cooked eggs to a shallow dish of warm water. Repeat with remaining 2 eggs.
Step 4
Drain potatoes and mash until smooth. Stir in 3 finely sliced spring onions and check the seasoning. Divide mixture into four and form into round patties.
Step 5
Preheat grill to medium. Heat 1tbsp olive oil in a frying pan and fry potato cakes for 5-7min, turning once, until golden and crisp. Meanwhile, put 4 x 125g (4oz) salmon fillets, skin-side up, on a non-stick baking sheet.
Step 6
Brush with a little oil and grill for about 5min or until cooked through and fish flakes easily when pushed with a knife. Serve the grilled salmon, potato cake and poached egg with mixed salad leaves or seasonal vegetables on the side.
Per Serving:
Calories: 445
Total carbs: 35 g
Sugars: 1 g
Total fat: 21 g
Saturated fat: 4 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
