Salmon fishcakes with lemon and garlic spinach, poached egg and hollandaise sauce

Recreate the most popular dish at Sam’s Café at home and accompany with a classic rock and roll soundtrack.

Ingredients (serves 4)

  • 400 g skinless salmon fillet
  • 500 ml white wine (or fish stock)
  • 400 g potato, peeled, cooked and mashed
  • 50 g red onion, finely chopped or grated
  • 100 g chopped herbs (e.g. dill, parsley, tarragon, chervil and chives)
  • Maldon sea salt and ground white pepper (to taste)
  • 100 g plain flour
  • 10 eggs
  • 250 g panko breadcrumbs
  • Vegetable oil for frying
  • 500 g spinach, picked and washed
  • 2 cloves of garlic, chopped
  • 4 lemons
  • Hollandaise sauce
  • Salmon keta (roe)


  1. Poach the fish gently in the white wine for 6–8 minutes, then drain (reserving the wine). Allow to cool then flake the flesh. Return the wine to the heat and reduce down to a thick syrup.
  2. Mix together the mashed potato, salmon, red onion, herbs and reduced white wine, then season to taste. Mould the mixture into eight round cakes and refrigerate for about 1 hour.
  3. Preheat the oven to 180°C. Lightly flour the chilled fishcakes, shaking off any excess. Beat six of the eggs and dip the fishcakes into it, then roll into the breadcrumbs. Fry in the vegetable oil for 3–4 minutes on each side until golden brown, then place in the oven to heat through. Cut two of the lemons in half and fry cut side down in the same pan until golden.
  4. Heat a little oil in a large pan then add the spinach, give it a quick stir and add the garlic. Allow the spinach to cook down, then add the juice of 2 lemons and season. Poach the remaining 4 eggs.
  5. To serve, split the spinach between four warmed plates and place the fishcakes on top. Sit a poached egg on top of each fishcake and cover with hollandaise sauce. Spoon over a little salmon roe, and serve the charred lemon on the side.

Sam’s Café
140 Regent’s Park Road