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30mins

Salmon Cakes
400g	skinless salmon fillet, hand-chopped, finely
10g	fresh parsley, finely chopped
10g	fresh dill, finely chopped
Dash	lemon zest
1/2 tsp	sea salt
1/4 tsp	freshly ground black pepper
60ml	olive oil, for cooking
2-3	herbs, picked and washed for garnish
Poached Eggs
4	large eggs
2 tbsp	white vinegar

Method

Step 1
In a large mixing bowl, combine the hand-chopped salmon, parsley, dill, lemon zest, sea salt, and black pepper
Step 2
Divide the salmon mixture into 4 equal servings and shape them into patties.
Step 3
Heat the olive oil in a non-stick skillet over medium heat. Cook the salmon patties on each side for 3-4 minutes or until fully cooked and golden brown. Set aside on a plate, keeping them warm.
Step 4
To poach the eggs, fill a deep saucepan with water and bring to a gentle simmer. Add the white vinegar. Crack one egg into a small bowl and place it gently in the simmering water. Continue with the remaining eggs. Poach the eggs for 3-4 minutes, or until the egg whites are set but the yolks are still runny. With a slotted spoon, remove the eggs from the water and drain on a paper towel.
Step 5
To serve, top each plate with one salmon cake, a poached egg, some soft herbs, and green oil.