Salmon Fishcakes with Soft Poached Egg and Remoulade Sauce

11:30 am on 21 March 2011

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.

To Serve

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

Pinot Gris
Hawkshead 2010

From Nine To Noon

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