For the salmon cakes:

• 1 cup cooked salmon (flaked)
• 1/4 cup panko breadcrumbs
• 1 egg
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped red onion
• 1 tablespoon chopped fresh parsley or dill
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon olive oil (for frying)

For the poached eggs:

• 4 large eggs
• 1 tablespoon white vinegar (for poaching water)

For the hollandaise sauce:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter (melted and warm)
• pinch of cayenne pepper
• pinch of salt

To serve:

• 2 English muffins (split and toasted)
• chopped chives or dill for garnish (optional)