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Salmon Hash Cakes with Poached Eggs

salmon hash cakes with poached eggs



500g cooked salmon (or hot smoked)

700g cooked potatoes and/or kumara

3 cloves garlic, crushed

½ t fennels seeds, crushed

2 spring onions, chopped

2 t lemon zest, grated

1 egg

2 T chopped fresh soft herbs e.g. dill, parsley, basil, mint

¼ C flour, plus extra for dusting

Salt & pepper

Butter for frying

Mayo or hollandaise sauce

Poached eggs

Rocket, to serve



  1. Mash the potatoes and/or kumara and place in a bowl. Add garlic, fennel seeds, spring onions, zest, egg, herbs, flour, salt and pepper, and mix until combined.  Add the flaked, cooked salmon and stir in gently. 
  2. Form into 8 cakes and chill until firm.
  3. Heat a knob of butter in a frying pan over a medium heat. Dust the cakes with flour and cook for 4-5 minutes each side, or until golden and heated through.
  4. Serve on rocket, topped with poached eggs and your favourite mayo or hollandaise.


Serves 4.

Recipe adapted from Dish Magazine.