Fish cakes with poached eggs

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration VII. Smaaretter til varmt frokost- og aftensbord, s. 118 (falt i det fri)

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1
Make the fish mixture
Rub the boiled potatoes through a sieve. Stir in the pepper, salt, the melted butter and the beaten egg. Add the boiled, flaked fish and finally the cream. Shape the mixture into round cakes.
2
Fry the ham
Fry thin slices of ham or bacon, as many as there are fish cakes, in a hot pan. They look nice in a spiral shape if you skewer them on thin sticks while frying. Take them out when they are nicely browned.
3
Fry the fish cakes
Fry the fish cakes in the fat from the ham or bacon.
4
Serve
Serve on a flat dish with a poached egg on each fish cake and the ham between the cakes. Place fresh parsley in the middle of the dish and a hollowed-out radish in the middle of the parsley.

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