These smoked haddock fishcakes are coated in wholemeal breadcrumbs and then oven baked, making this a much healthier fishcake than if they were fried.
After baking the smoked haddock fishcakes they’re topped with a fresh poached egg and then coated in a sensational low fat mustard sauce.
Home cooking and healthy cooking at it’s very best!
I think you’re going to love how the poached egg and mustard sauce mingle together to make a delicious sauce which coats and compliments the smoked haddock fishcake. It’s absolute yum!
The inspiration for this dish came from Lady Lynne, my wife , who described in great detail, a similar dish she had eaten when she was away on business one week. I really liked the sound of it……
So, once again, the challenge was on for me to recreate the dish, not removing any of the flavours or unique elements of the original, but lowering the calorie and fat content that the original smoked haddock fishcake might have had.
So in effect, doing what I like to do best, making quick healthy meals!
Make the smoked haddock fish cakes first.
Then make the mustard sauce and that will leave you time to try and get the poached eggs just perfect and runny. 😀
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Smoked Haddock Fishcakes with Poached Egg and Mustard Sauce Recipe
You don’t have to use all of the smoked haddock fishcakes in one go. They are perfect for freezing and just reheating in the oven when required. So the dish can be made to suit the number of people to be fed.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Smoked Haddock Fishcakes with Poached Egg and Mustard Sauce
- For the Smoked Haddock Fishcakes
- 275 g white potatoes suitable for mashing
- 300 g thick white fish fillets
- 100 g smoked haddock fillets
- 2 tbsp Worcester sauce
- 4 finely chopped spring onions
- Low calorie spray oil
- 5 large eggs
- 100 g wholemeal breadcrumbs
- For the Mustard Sauce
- 100 ml skimmed milk
- 15 g corn flour mixed with 2 tbsp. cold water
- 1 tbsp mustard powder
- Salt and pepper to season
- 1 tbsp white wine vinegar
- Peel and cut the potatoes into chunks. Put the potatoes into a large saucepan of cold water. Bring to the boil and then simmer until the potatoes are soft enough for mashing.
- Place the fish fillets in a poaching pan with cold water. Bring to the boil and then simmer until the fillets are soft enough to be flaked.
- Drain the potatoes, return them to the saucepan and mash them then season with salt and pepper.
- Drain the fish, flake the chunks slightly with a fork and then add to the saucepan with the mashed potatoes.
- Add the Worcester sauce and the chopped spring onions and stir everything well together.
- Preheat oven to 220C Fan or Gas 7.
- When the mixture is cool enough to handle, beat one egg in a small bowl and make 4 patties from the mixture.
- Dip the patties into the egg, making sure they are coated all over and then into the breadcrumbs, also completely coating all over.
- Spray a baking tray with the Low cal spray oil.
- Place the patties onto the baking tray and cook in the oven for 15 – 20 minutes until golden brown. Then remove from the oven to cool.
- Make the mustard sauce by putting all the sauce ingredients into a small saucepan and bring to the boil and then simmer and stir constantly until the sauce thickens. Then remove from the heat.
- For the poached eggs, bring a medium pan of water to the boil and add 1 tbsp. white wine vinegar.
- Crack the remaining eggs into cups, then gently put the eggs into the boiled water and when they begin to float they are ready.
- Place the fishcakes onto plates, top with the poached eggs and then place 1 – 2 tbsp. of the mustard sauce over each one.
- Serve with a mixed green salad with tomatoes and pepper.