Potato Cakes topped with beet hollandaise butter, wilted spinach, Irish smoked salmon and Ballymaloe

Ingredients

• 900g Ballymakenny cooked potatoes, peeled
• 50g butter
• 6 tbsp plain flour
• 1 large egg, beaten
• 2 tsp salt
• Clarified butter to fry
• 2 egg yolks, free-range
• 110g butter, cubed
• 2 tsp cold water
• 1- 2 tsp Ballymaloe Diced Irish Beetroot pickling juices, drained from beetroot
• 900g fresh spinach, with stalks removed
• Salt, freshly ground pepper and a little freshly grated nutmeg
• 50-100g butter or extra virgin olive oil
• Capers (approx. 6)
• Chopped parsley/chives