BBC Food - Recipes - Smoked salmon hash brown with poached egg and hollandaise sauce
Use up leftover salmon and potatoes in this quick and tasty festive brunch for four.
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Ingredients
- 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
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