Smoked Fish Bubble and Squeak

A Boxing Day brunch recipe using leftover vegetables, mixed smoked fish, and herbs, topped with poached duck eggs.

Healthy Fish Leftovers British Brunch

Estimated Nutrition

Calories

606.8

kcal / serving

1820.5 kcal total

Carbs

16.4g

per serving

49.3 g total

Fat

43.5g

per serving

130.4 g total

Protein

37.5g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

splash

Dairy

Butter

for frying

piece

Duck Egg

NutsSeeds

clove

Garlic

finely grated

tbsp

Parsley

chopped

tbsp

Tarragon

chopped

tbsp

Chive

chopped

Salt

to taste

Pepper

to taste

OilsFats

Oil

for frying

Seafood

300

Smoked Fish

smoked mackerel, smoked haddock, and smoked salmon; chopped roughly

Vegetables

piece

Red Onion

finely chopped

300

Leftover Vegetables

such as sprouts, carrots, and potatoes

Method

Serve a poached egg on top of each serving of bubble and squeak.

Poach the duck eggs for five minutes and drain excess water.

Create a whirlpool in the water and crack the eggs into the center.

Heat a little oil and butter in a frying pan and fry the garlic and onion for two minutes.

Bring a large pan of water to the boil and add a splash of white wine vinegar.

Fry the patties in a non-stick pan with oil until golden-brown, then drain on kitchen paper.

Add the herbs, season the mixture, and mould into small patties.

Add the leftover vegetables, crush them, and stir through the smoked fish for three minutes.