Salmon fishcakes with Poached Egg

A quick meal to give to the kids and much nicer than the shop bought stuff. Can also be frozen so you need never go hungry again!

4oz salmon fillet
a large potato
parsley sprig
salt
egg
flour
dill sprig

In a pan of water boil the salmon until cooked through, break up into bits and add the chopped dill, parsley and salt. Boil the potato until tender and mash with a fork add the salmon to the mix. Using floured hands get a handful of this mixture and form into patties. Fry lightly until golden brown on each side.

In another pan of boiling water (or the same one as used for the salmon - save on washing up) break into the water swirling it, add a pinch of vinegar, until the white has firmed up. This will only take a few moments. Depending on the way you like the egg leave for
4 minutes soft or 6 minutes hard. Lift out with a slotted spoon and serve on the top of the salmon fishcake.

mmm