Method

1. Peel, Boil and mash the potatoes as you would normally using a little butter and cream.
2. Mix in some wholegrain mustard and some chives. Season and retain until required. Meanwhile heat a large saucepan of boiling water.
3. Crack in two eggs and allow to poach in the boiling water for 3-4 minutes until softly poached.
4. Remove the poached eggs and allow to rest. Reboil the water and add In the smoked fish and leave to cook gently for 5 minutes.
5. Arrange the fish on top of the potato and then add the poached egg to the top drizzled with the creamy hollandaise.
6. Hollandaise sauce:
7. Have a pot of water simmering on the cooker. In a separate bowl infuse the chopped shallot with the white wine vinegar and place over the heat for a minute or two.
8. Add the egg yolks and whisk continuously until the colour lightens and the mixture thickens-it should take about 5 minutes.
9. You need to keep whisking the mixture and taking it on and off the heat as required so as to prevent scrambling.
10. At this stage slowly add in the melted butter-at all times whisking continuously.
11. Taste the sauce, correct the seasoning and add in some freshly chopped tarragon to taste.
12. Serve immediately or keep warm in a china teapot or Pyrex jug set in simmering water.