Smoked angelfish fishcakes with poached eggs and homemade tartare sauce

Courtesy Hayley Evers-King

A flexible, simple and quick dish for all the family. These delicious fish cakes can be jazzed up for a special starter/brunch or simply served with chips and vegetables/salad for a family dinner. Also works well with fresh hake or angelfish – poach the fish and flake it to replace the smoked fish used here. Kids may prefer fresh, poached fish rather than the stronger flavoured, smoked angelfish. However, smoked fish is a great ingredient to keep in the fridge on standby.

*Serves 4

Download the PDF for this recipe here.


  • 300g smoked, 450g if fresh (poach in 300ml half milk, half water)
  • Potatoes: 500g/350g if using milder, fresh fish.
  • Zest of 1 lemon
  • 1 tbsp chopped parsley
  • 80g breadcrumbs
  • 3-4 tbsp oil
  • 1 large, free range egg
  • A little flour
  • Salt and pepper

  • 4 tbsp mayonnaise
  • 2 tsp capers, roughly chopped
  • 1 tsp lemon and olive paste or squeeze of lemon juice


  • Roughly shred the fish.
  • Boil the potatoes until soft, drain and mash (add a little butter/milk if you like a softer texture).
  • Mix parsley, lemon zest, salt and pepper through mash. Roughly mix fish in to the seasoned mash. Form into fishcakes, about 2.5cm
  • thick using floured hands. Dip fishcakes into beaten egg and then coat in breadcrumbs.
  • Fry in medium hot oil for 5 minutes on each side.
  • To make the tartare-style sauce, simply mix the capers and lemon and olive paste or lemon juice in to the mayonnaise – season to taste.
  • Top each fishcake with a softly poached egg and the homemade tartare-style sauce.