Simon Rimmer served up tasty fish cakes with lemon sauce and poached eggs on Sunday Brunch.
The ingredients are: 500g of mashed potato, 300g of smoked haddock (cooked), 300g of salmon (cooked), 12 chives, finely sliced or snipped, 100g of grated raw potato, rinsed until the water runs clear, then patted dry, 100g of flour, 3 beaten eggs, 200g of brioche breadcrumbs, Oil to fry and 4 poached eggs.
For the sauce: 3 large egg yolks, 175g of melted, hot butter, Juice of half a lemon, 12 chives finely sliced or snipped, Salt and Pepper.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes