Ingredients

• 100g/3½oz new potatoes
• cooked hot
• 1 tsp wholegrain mustard
• small bunch of fresh chervil
• chopped
• 55g/2 oz smoked salmon
• 15g/¼oz butter
• 100g/3½oz baby spinach leaves
• 1 free-range egg
• for poaching
• 1 tbsp white wine vinegar
• 2 free-range egg yolks
• 3 tbsp white wine vinegar
• 110g/4oz butter
• melted
• salt and freshly ground black pepper
• 2 tsp lumpfish roe

Directions

• In a clean bowl
• crush the potatoes with the back of a wooden spoon until mashed.
• Add the mustard and chervil and season to taste with salt and freshly ground black pepper.
• Placea 10cm/4in chefs' rings onto a plate and top the potato with the smoked salmon.
• For the spinach
• gently melt the butter in a frying pan over a medium heat
• add the spinach and cook for 1-2 minutes or until the spinach has wilted.
• For the poached egg
• bring a large pan of water to the boil and add the white wine vinegar. Whisk the centre of the water to create a whirlpool. Crack the egg into the whirlpool and leave to poach gently for four minutes
• or until set. Carefully remove with a slotted spoon.
• For the hollandaise sauce
• place the egg yolks into a food processor. Place the vinegar into a saucepan over a high heat and reduce down to one tablespoonful.
• Add the vinegar to the egg yolks in the food processor and blend
• while gradually pouring in the melted butter with the motor running
• to form a thick sauce.
• Season with salt and freshly ground black pepper. Add the lumpfish roe and stir.
• Place the spinach into the centre of a serving plate. Place the chefs' ring with potato and spinach on top
• then carefully remove the ring. Place the poached egg on top and spoon over the lumpfish hollandaise.
• Serve immediately.