Tempo Breakfast Sandwich Recipe

Poach fish

Place smoked haddock and salmon in a shallow pan and cover with cold water (about 2 cups). Add a pinch of salt. Bring to a gentle simmer over medium-low heat and poach for 5–6 minutes until just cooked through. Remove fish to a plate and let cool slightly; reserve 1/4 cup of the poaching liquid.

Cook potatoes

Place potato chunks in a pot, cover with cold salted water, bring to a boil and cook until tender, 12–15 minutes. Drain and return to pot; mash lightly leaving some texture. Allow to cool slightly.

Combine and shape

Flake the poached haddock and salmon with a fork, removing any bones. Add flaked fish to the mashed potatoes along with egg, mayonnaise, Dijon, chopped dill, sliced scallions, lemon zest, lemon juice, 1 tsp salt and 1 tsp black pepper. Fold gently to combine, then stir in 2 tbsp panko (reserve 1 tbsp). Taste and adjust seasoning. Form the mixture into eight 2.5–3 inch patties (or four larger for bigger sandwiches). Pat remaining panko on the outside for texture.

Cook fishcakes

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. When shimmering, add fishcakes (do not overcrowd) and cook 3–4 minutes per side until golden and heated through. Add an extra 1–2 tbsp oil if needed between batches. Transfer cooked fishcakes to a paper towel–lined tray and keep warm in a low oven (200°F/95°C).

If peppers are not roasted: char whole red peppers over a gas flame or under a broiler, turning until skin is blistered and blackened. Place in a bowl covered with plastic for 10 minutes, then peel and seed. In a blender or food processor combine roasted red peppers, garlic, 1 tbsp olive oil, red wine vinegar, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Puree until smooth. Taste and adjust seasoning; if too thick, add 1–2 tsp of the reserved fish poaching liquid for silkiness. Transfer to a squeeze bottle or small bowl and keep at room temperature.

In a mixing bowl combine diced tomatoes, finely diced red onion, chopped sweet pickles, apple cider vinegar, sugar, celery seed, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and let sit 10–15 minutes to macerate and develop flavor. Taste and adjust seasoning. Chill until assembly.

Prepare potatoes

After grating the potatoes, place them in a clean kitchen towel and squeeze out as much moisture as possible (important for crispiness).

Mix and form

In a bowl combine drained grated potatoes, grated onion, 2 tbsp flour, beaten egg, 1 tsp salt and 1/2 tsp black pepper. Mix until evenly combined. Form into four patties (for four sandwiches) about 3–3.5 inches wide and 1/2 inch thick.

Cook hash browns

Heat 2 tbsp vegetable oil and 1/2 tbsp butter in a nonstick skillet over medium-high heat. When hot, add patties (do not overcrowd) and press down gently. Cook 4–5 minutes per side until deeply golden and crisp. Transfer to a paper towel–lined tray and keep warm in the oven with the fishcakes if needed.

Toast English muffins or brioche halves and spread lightly with softened butter.

On the bottom half of each muffin place a small handful of baby arugula, then one hash brown patty. Top the hash brown with one smoked haddock + salmon fishcake.

Spoon 1–2 tbsp roasted red pepper purée over each fishcake, then add 1–2 tbsp tomato chow chow on top (or to the side for diners who prefer it on the side).

Cap with the toasted muffin top and press gently. Serve immediately with lemon wedges on the side for squeezing over the fishcake and extra greens if desired.

If making ahead: keep components separately (fishcakes and hash browns reheated in a 350°F/175°C oven for 8–10 minutes) then assemble just before serving.