Heat a little oil and butter in a frying pan and fry the garlic and onion for two minutes.
Add the leftover vegetables, crush them, and stir through the smoked fish for three minutes.
Add the herbs, season the mixture, and mould into small patties.
Fry the patties in a non-stick pan with oil until golden-brown, then drain on kitchen paper.
Bring a large pan of water to the boil and add a splash of white wine vinegar.
Create a whirlpool in the water and crack the eggs into the center.
Poach the duck eggs for five minutes and drain excess water.
Serve a poached egg on top of each serving of bubble and squeak.