Premium freshwater glacial mountain salmon available for delivery nationwide.

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.