150g hot smoked trout fillets, broken into flakes
1. Cook the potatoes in boiling salted water for 10-15 minutes or until they are tender. Drain, return to the pan and mash until smooth. Add the chopped watercress, beaten egg and plenty of seasoning. Mix well then leave until cool enough to handle.
2. Pre-heat the oven to 200ºC/400ºF/Gas Mark 6. Divide the mixture into four, and shape each into a neat cake shape. Brush on all sides with the oil and place on a baking sheet. Bake for 25 minutes or until the cakes are golden brown.
3. When ready to serve, bring a frying pan of salted water to the boil. Reduce the heat so the water is just simmering, then crack the four eggs and gently drop them into the water. Cook for 3-4 minutes or until the eggs are poached to your liking. Lift them from the water with a slotted spoon and drain.
4. Place a potato cake on each plate, top with watercress, flaked trout and the poached egg. Serve straight away.
Recipe courtesy of www.watercress.co.uk