Eggs Benedict Irish Style with Hederman’s Beech Smoked Salmon– Frank Hederman

Ingredients

• Thickly cut slices of Hederman’s Beechwood Smoked Salmon – allow 80g pp – 320g
• 600g warm mashed potato
• 200g plain flour
• 60g melted butter (of which 20g smoked butter)
• 4 chopped spring onions
• 1 tsp salt
• A good grind of black pepper
• 125g butter
• 2 egg yolks
• ½ tsp white wine vinegar
• Squeeze of lemon juice
• A pinch of Hederman’s smoked paprika/cayenne pepper
• Salt to taste.
• 1–2 poached eggs, per person