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Crushed potatoes with hot smoked salmon, poached egg and hollandaise

Make Crushed potatoes with hot smoked salmon, poached egg and hollandaise at home with White Wine Vinegar and Lumpfish Roe. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 3 tbsp
• 2 tsp

Method (preview)

1. 1

   Add the mustard and chervil and season to taste with salt and freshly ground black pepper.

2. 2

   For the spinach, gently melt the butter in a frying pan over a medium heat, add the spinach and cook for 1-2 minutes or until the spinach has wilted.

3. 3

   For the poached egg, bring a large pan of water to the boil and add the white wine vinegar.

4. 4

   Whisk the centre of the water to create a whirlpool.

5. 5

   Carefully remove with a slotted spoon.

6. 6

   For the hollandaise sauce, place the egg yolks into a food processor.

7. 7

   Place the vinegar into a saucepan over a high heat and reduce down to one tablespoonful.

8. 8

   Add the vinegar to the egg yolks in the food processor and blend, while gradually pouring in the melted butter with the motor running, to form a thick sauce.

9. 9

   Season with salt and freshly ground black pepper. Add the lumpfish roe and stir.

10. 10

    Place the spinach into the centre of a serving plate.

11. 11

    Place the chefs' ring with potato and spinach on top, then carefully remove the ring.

12. 12

    Place the poached egg on top and spoon over the lumpfish hollandaise.