Kevin Dundon's recipe for Smoked Salmon Potato Cakes with Poached Egg


Serves 4

  • 450g potatoes, well scrubbed
  • 100g smoked salmon, finely chopped
  • 2 spring onions, finely chopped
  • 3 eggs (1 yolk + 2 wholes)
  • 25g plain flour, plus extra for dusting
  • 2 tbsp tablespoons olive oil
  • 2 tbsp butter
  • 50g breadcrumbs (leftovers)
  • salt and freshly ground black pepper

To serve –optional:

  • 1 tsp vinegar
  • 4 eggs
  • 80g salad leaves


  1. Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife.
  2. Drain in a colander and leave to cool completely. When the potatoes have cooled, mash into a bowl.
  3. In a second bowl, place the smoked salmon and stir in the spring onions. Add the potatoes,  an egg yolk and sprinkle in the flour. Season generously and mix until just combined.
  4. Divide the potato mixture into four and shape into patties. Beat the 2 egg in a shallow dish and place the breadcrumbs in another dish.
  5. Dust the potato cakes in flour, then in some beaten egg and then in breadcrumbs then place on a flat plate and chill for 1 hour. 
  6. Warm the oil and butter in a large frying pan, over medium-low heat and add the potato cakes. Cook for about 5 minutes on each side, the outside should be golden. 
  7. Meanwhile, toss the salad leaves in a bowl with balsamic vinegar and olive oil.
  8. When the potatoes are ready, poached the eggs in simmering water with a drop of vinegar for 2-3 minutes and serve immediately with the dressed leaves.
  9. Enjoy while hot! 

Kevin Dundon's recipe for Smoked Salmon Potato Cakes with Poached Egg