Ingredients

• 6 medium free-range eggs (for hard boiling)
• plus 2 extra
• beaten
• 225g/8oz cold smoked salmon
• roughly chopped
• 225g/8oz hot smoked salmon
• roughly chopped
• 150g/5oz cold mashed potato
• salt and freshly ground black pepper
• 75g/3oz plain flour
• for dredging
• 110g/4oz Japanese panko breadcrumbs (use ordinary breadcrumbs if unavailable)
• vegetable oil
• for deep-frying
• 2 shallots
• peeled
• finely sliced
• 1 tbsp white wine vinegar
• 4 tbsp white wine
• 1 tbsp cold water
• 275g/10oz salted butter
• cut into cubes
• salt and freshly ground black pepper
• 4 tbsp chopped fresh chives
• 300g/11oz baby spinach leaves

Directions

• Bring a saucepan of water to the boil. Add the four whole eggs and boil for five minutes. Using a slotted spoon
• remove the eggs from the saucepan and place into a bowl of iced water
• then peel and remove the shells.
• Place both types of smoked salmon into a food processor and pulse briefly to combine.
• Transfer the chopped salmon into a bowl and mix with the mashed potatoes. Season with salt and black pepper
• mixing well to combine.
• Divide the mixture into four
• mould one portion around a boiled egg and roll it into a circle. Repeat with the remaining mixture and boiled eggs.
• Dredge the salmon-wrapped eggs in flour
• then dip quickly into the beaten eggs to coat. Spread the breadcrumbs out on a plate and roll the wrapped eggs in the breadcrumbs. Repeat the process
• dipping each wrapped egg again into the beaten egg and breadcrumbs until thoroughly coated.
• Preheat a deep-fat fryer to 220C/425F
• or place the vegetable oil into a deep
• heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully place the eggs into the hot oil
• a few at a time
• and deep-fry for 2-3 minutes
• or until golden-brown and crisp on the outside. Remove from the oil with a slotted spoon and drain on kitchen paper.
• For the chive beurre blanc
• bring the finely sliced shallots
• white wine vinegar and white wine to the boil in a non-reactive saucepan. Reduce the heat until the mixture is simmering
• then continue to simmer until only two tablespoons of liquid are left in the pan.
• Add the cold water and continue to simmer until the volume of liquid remaining in the pan is about one tablespoon.
• Reduce the heat to low
• then gradually whisk in 225g/8oz of the butter
• 25g/1oz at a time
• waiting until all of the butter has melted and incorporated into the mixture before adding more.
• Once all of the butter has been added to the reduction
• remove the mixture from the heat and strain it through a fine sieve into a clean saucepan. Season
• to taste
• with salt and freshly ground black pepper
• then stir in the chives. Set aside at room temperature until needed (do not refrigerate as the sauce will separate).
• Heat a frying pan until hot
• add the remaining 50g/20z butter and the spinach and sauté until wilted then season with a little salt
• pepper and nutmeg.
• To serve
• pile the spinach onto the plate. Cut the top off of the egg and nestle into the spinach. Spoon the chive beurre blanc around.