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Ingredients
- For the boxty:
- 2 large Rooster potatoes
- 1 egg
- 100g plain flour
- For the hollandaise:
- 300g unsalted butter
- Two medium egg yolks
- 1 tbsp white wine vinegar
- 1 heaped tsp miso paste
- 1 tsp fresh tarragon, chopped
- To assemble:
- 4 eggs
- 250g Goatsbridge hot smoked trout
- 30g trout caviar
- 150g baby spinach
- 2 tsp fresh dill, chopped
- Boil one peeled potato in water, strain and mash it. Add one egg, the flour, salt and pepper and mix. Grate the other raw potato and add into the mix. Set aside.
- For the hollandaise, melt the butter slowly in a pan. Place a bowl over steaming water and add the egg yolks, vinegar and miso into the bowl. Very slowly, whisk in the butter until it has emulsified and formed a sauce. Add the chopped tarragon, and season to taste with salt and pepper. Set this aside in a warm place.
- Gently heat a little butter in a frying pan and add the potato mix, spooning in circles (like a pancake). Let the boxty cook on one side until golden brown and then flip over in the pan and cook until both sides are evenly browned. Remove the boxty and add the washed spinach to the pan, until wilted. Drain off any excess liquid, season and set aside.
- Bring a large pot of water to the boil and reduce to a simmer. Stir the water with a spoon and crack in your eggs from a slight height (to get that nice teardrop shape). Cook for four minutes, drain and place on some cloth or kitchen paper to get rid of any excess moisture.
- To assemble, place one boxty on a plate, spread a little of the hollandaise on top, add the spinach, then the flaked trout, poached egg, and then finish with more hollandaise and the trout caviar. Garnish with a little dill.
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