- 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 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
- 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.