Instructions

1. Begin by preparing the ingredients. If you haven't done so already, cook the potatoes until tender, then mash them in a bowl and set aside to cool.
2. In a saucepan, add the smoked haddock and cover it with water. Bring it to a gentle simmer and poach the haddock for about 10-15 minutes until it is cooked through and flakes easily with a fork. Once cooked, remove the haddock from the water and allow it to cool slightly. Reserve the poaching liquid for later use if desired.
3. While the haddock is cooling, rinse the fresh spinach under cold water and then wilt it in a pan over medium heat for about 2-3 minutes until it has reduced in volume. Remove from heat and allow it to cool slightly, then chop it finely.
4. Once the haddock is cool enough to handle, flake it into small pieces, removing any skin or bones. Combine the flaked haddock with the mashed potatoes and chopped spinach in a large mixing bowl.
5. Add one of the eggs to the mixture, and season with salt and pepper to taste. Mix everything together until well combined, ensuring that the fish, potatoes, and spinach are evenly distributed.
6. Shape the mixture into patties, about the size of your palm, and place them on a plate. You should be able to make about 8 fishcakes.
7. Next, prepare for frying. In a shallow dish, place the breadcrumbs. Beat the second egg in another bowl. Dip each fishcake into the beaten egg, allowing any excess to drip off, then coat it in breadcrumbs, pressing gently to adhere.
8. Heat a generous amount of olive oil in a large frying pan over medium heat. Once the oil is hot, carefully add the fishcakes to the pan, cooking in batches if necessary to avoid overcrowding. Fry for about 4-5 minutes on each side until they are golden brown and crispy. Transfer the cooked fishcakes to a plate lined with paper towels to absorb excess oil.
9. While the fishcakes are frying, bring a small pot of water to a gentle simmer for poaching the eggs. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny. Use a slotted spoon to carefully remove the poached eggs and drain on paper towels.
10. To serve, place two fishcakes on each plate, top with a poached egg, and garnish with a sprinkle of salt and pepper. Optionally, you can serve with a side of fresh salad or a light dressing for added flavor.