• 2 tsp butter
  • 200 g potato, grated
  • 100 g spinach
  • 4 egg yolks
  • 40 ml white wine vinegar
  • 240 g clarified butter (ghee)
  • 160 g smoked salmon
  • 4 tblsp parmesan cheese (grated)
  • 4 poached eggs


  • Melt the butter in a small pan and press the potato onto the base of the pan.
  • Cook the potato until golden brown on one side, then flip it over with a palette knife and cook on the other side. Season and keep warm.
  • Place the spinach in a small saucepan and heat gently until it just starts to wilt, then season.
  • To make the hollandaise, place the egg yolks and white wine vinegar in a small bowl and whisk over a pan of hot water until thickened. Gradually add the butter by pouring it and whisking it into the yolk mixture.
  • Pour and whisk, working quickly, until all the butter is used up. Season to taste.
  • Preheat the grill to high. Place the rosti (potato) on a heatproof serving plate and the spinach on top.
  • Then add the smoked salmon, cover with the hollandaise and sprinkle with Parmesan cheese.
  • Place under the grill until the hollandaise is light brown. Sprinkle the chives on top, cut into wedges and serve.