Warm watercress potato cake with poached egg and trout
Author: www.watercress.co.uk
Serves: 4
Ingredients
- 700g potatoes, peeled and cut into medium chunks
- 100g watercress, lightly chopped
- 1 egg, beaten
- 4 tbsp olive oil
- salt and freshly ground black pepper
- To serve
- 150g hot smoked trout fillets, broken into flakes
- 50g watercress
- 4 eggs
Method
- Cook the potatoes in boiling salted water for 10-15mins or until they are tender.
- Drain, return to the pan and mash until smooth.
- Add the chopped watercress, beaten egg and plenty of seasoning.
- Mix well then leave until cool enough to handle.
- Preheat the oven to 200C/ Gas 6.
- Divide the mixture into four, and shape each into a neat cake shape.
- Brush on all sides with the oil and place on a baking sheet.
- Bake for 25 mins or until the cakes are golden brown.
- When ready to serve, bring a frying pan of salted water to the boil.
- Reduce the heat so the water is just simmering, then crack the four eggs and gently drop them into the water.
- Cook for 3-4 mins or until the eggs are poached to your liking.
- Lift them from the water with a slotted spoon and drain.
- Place a potato cake on each plate, top with watercress, flaked trout and the poached egg.
- Serve straight away.
