Smoked Haddock Fishcakes With Poached Eggs

This week's classic breakfast dish comes straight from The Wolseley, London.

Serves 4-6

250g undyed smoked haddock

250ml milk

1 onion

3 bay leaves

2 cloves

125g smoked salmon, cut into strips

125g waxy potatoes cooked

125ml mayonnaise 

25g capers

15g finely chopped dill

3 egg yolks

75g shallot, finely chopped

200g panko breadcrumbs

Juice of 1 Lemon

Vegetable oil, for frying

4-6 eggs

Dash of white wine vinegar

20g chopped chives

How to make;

Poach the haddock in the gently simmering milk with the onion, bay leaves and cloves until it flakes readily; about 5 minutes. Remove the haddock. flake the fish into a large mixing bowl and leave to cool. 

Add all the remaining ingredients except the oil, whole eggs, vinegar and chives, reserving half of the breadcrumbs. Leave the mixture to rest for at least half an hour.

Form the mixture into 75g cakes, then roll these in the remaining breadcrums. Heat some vegetable oil in a large frying pan and fry the fishcakes until well-coloured on both sides and cooked through (you may need to do this in batches or two pans.

Poach the eggs using the vinegar. Serve the fishcakes with a poached egg on top and scattered with the chopped chives.