The Hollies Salmon Fishcakes with Claremont Farm asparagus, soft poached egg & Hollandaise sauce.

The Hollies salmon fishcakes with Claremont Farm asparagus, soft poached egg & Hollandaise sauce. Serves 4 people.


1 green chilli

1 small red chilli

1 bunch spring onion

1 bunch mint

25g fresh ginger

15ml wholegrain mustard

3 slices white bread

500g fresh salmon

6 eggs

2 bunches of asparagus

Salt & cracked black pepper for seasoning

White wine vinegar

Fresh wild rocket for garnish


The Fishcakes – Makes x6 fishcakes

  1. Using fresh Salmon from our fishmonger, ask for it to be de-skinned. Prepare the salmon by finely dicing and set aside.
  2. Finely chop the green chilli, red chilli, spring onion and mint. Grate the ginger and add to mix.
  3. Remove the crust from the bread and finely crumb.
  4. In large mixing bowl, mix together the salmon, chilli mix and bread crumb until all incorporated. Add the wholegrain mustard and bind with one of the eggs.
  5. Line a tray with greaseproof paper and mould out your fishcakes to a size that suits you. A good size of 160g per portion.
  6. Pre heat oven to 180 degrees Celsius.
  7. Heat a non-stick frying pan using extra virgin oil and cook your fish cakes until golden in colour on each side and transfer on a tray into the oven and cook for 15 minutes.

The Poached Eggs

  1. Bring a pot with water and a splash of white wine vinegar to the boil and crack your eggs into the simmering water – poach for at least 2 minutes to have the perfect soft poached egg, increase cooking times if you prefer it more cooked.
  2. Once cooked transfer your poached eggs onto a kitchen towel to drain excess water.

The Asparagus

  1. Prepare your asparagus by snapping the ends off and if you want to go the extra mile using a peeler, peel the ends of your asparagus for presentation points.
  2. Cook the asparagus in boiling salted water for just under a minute and finish off with melted butter and salt and pepper.


The Hollandaise Sauce

125g butter

2 egg yolks

½ tsp white wine vinegar

Pinch salt

Lemon juice

Cayenne pepper


  1. Melt 125g butter in a saucepan and skim any white solids from surface. Keep the butter warm.
  2. Put 2 egg yolks, ½ tsp white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
  3. Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy Hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.


If you want to take away all the hassle of cooking – you can purchase the fishcakes from the Deli Counter pre-cooked as well as the Hollandaise sauce from the Mrs Darlington’s range.

Accompany this dish with a bottle Miopasso Fiano Terre Siciliane from The Hollies Wine Collection. The Fiano grape is grown on the southern coast of Sicily. This is a well balanced wine with crisp acidity. Fresh and floral with touches of honey. Perfect as an aperitif or with a plate of seafood.