Ingredients

• dash olive oil
• 200g/7oz salmon
• skin scored
• salt and freshly ground black pepper
• ½ potato
• peeled and chopped
• 1 baby leek
• finely chopped
• 25g/1oz butter
• plus extra for frying
• 1 tbsp double cream
• salt and freshly ground black pepper
• 1 tbsp white wine vinegar
• 4 free-range eggs
• yolks only
• 1 tbsp Dijon mustard
• 225g/8oz unsalted butter
• melted
• lemon juice
• to taste
• salt and freshly ground black pepper

Directions

• For the salmon
• heat a dash of olive oil in a frying pan
• season the salmon with salt and freshly ground black pepper and fry on both sides for 2-3 minutes
• until browned on the outside and lightly cooked in the middle. Remove from the heat and set aside.
• For the leek mash
• place the chopped potato into a pot of boiling salted water and cook for 7-8 minutes until tender. Gently fry the baby leek in a little butter until soft and translucent. When cooked
• drain the potatoes and then pass through a ricer or mash with a potato masher. Add the butter and cream
• season with salt and freshly ground black pepper and mash until smooth. Stir in the fried leek.
• For the hollandaise
• whisk the white wine vinegar
• egg yolks and mustard together in a bowl until well combined. Place the bowl over a pan of boiling water
• making sure the bottom of the bowl does not touch the water
• and whisk until thickened slightly.
• Pour in the melted butter a little at a time
• whisking continuously until all the butter has been added and the mixture has emulsified. Add the lemon juice
• salt and freshly ground black pepper to taste.
• To serve
• pile the mash onto a serving plate
• top with the salmon and drizzle over the hollandaise.