(1¾lb) 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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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
