- 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
- 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.