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The Rose Hotel Blog

Salmon & Smoked Salmon Cakes, Soft Poached Egg, Wilted Spinach, Capers & Grain Mustard Mayonnaise




100g Fresh Salmon

100g Smoked Salmon

6 Eggs 

3 Baked Potato, about 400g cooked

1 Bay Baby Spinach, washed

25g Grain Mustard

100 g Mayonnaise  

Fresh Dill


Olive Oil


2 Lemons, Juice and Zest 

Flour for dusting

25g Capers






  • Cook Potato in oven, remove & allow to cool.
  • Puree Potato & place in a bowl.
  • Finely chop Fish & mix together with 1 Egg, season with Dill & Lemon juice, Zest, Salt & Pepper, mix well until fish combines.
  • Weigh out into 100g balls and dust with flour
  • To cook, pan-fry until golden brown, place in oven for 8-10 mins.
  • Mix Grain Mustard and Mayonnaise together and set aside.
  • When they are almost cooked, poach the egg, in vinegar water for 3 /4 minutes, remove and drain.
  • In a very hot pan, add a drop of oil, add in the fresh spinach and wilt, season, add capers and drain.
  • To serve, place on a bed of wilted spinach, sit 1 egg on each fish cake and serve some mustard mayonnaise and lemon on the side.