Ingredients

• 50ml/2fl oz white wine vinegar
• 6 peppercorns
• 1 bay leaf
• 1 sprig tarragon
• 2 egg yolks
• 110g/4oz clarified butter
• warmed
• 1 lemon
• juice only
• 1 tbsp gluten-free wholegrain mustard
• pinch cayenne pepper
• 1kg/2lb 4oz cooked potato
• slightly mashed
• 400g/14oz cooked salmon fillet
• 150g/5½oz smoked salmon
• torn into pieces
• 150g/5½oz crème fraiche
• 2 tbsp chopped dill
• 75g/2½oz unsalted butter
• salt
• to taste
• 1 tbsp white wine vinegar
• 4 free-range eggs

Directions

• For the hollandaise sauce
• in a pan
• heat the vinegar
• peppercorns
• bay leaf
• tarragon and 50ml/2fl oz water and cook until the liquid has reduced in volume to a tablespoon. Strain through a sieve.
• Put the liquid and the egg yolks in a food processor and blend. With the motor running
• gradually add the clarified butter until you have a smooth sauce. Finish with the lemon juice
• mustard and cayenne pepper. Set aside and keep warm (cover the mixture to prevent a skin from forming on the surface).
• For the smoked salmon hash brown
• place the potato
• salmon
• smoked salmon
• crème fraîche and dill in a large bowl and mix. Heat a large frying pan until hot and add the butter.
• To make each hash brown
• place a metal ring in the centre of the pan and pack it with the mixture. Cook for 2-3 minutes on each side until golden-brown and crisp.
• For the poached eggs
• bring a pan of salted water to the boil and add the vinegar. Reduce the heat to a simmer and whisk the water to create a whirlpool. Once settled
• crack an egg in. Simmer for 2-3 minutes
• remove the poached egg carefully with a slotted spoon and place on a plate to drain. Repeat the process with the remaining eggs.
• To serve
• place the salmon hash in the centre of serving plates and top with the egg and hollandaise sauce. Just before serving break the egg yolks.