James Martin smoked salmon hash brown with poached eggs and hollandaise sauce recipe recipe Christmas Kitchen

James Martin serves up smoked salmon hash brown with poached egg and hollandaise sauce on Christmas Kitchen.

James says: “Use up leftover salmon and potatoes in this quick and tasty festive brunch for four.”

The ingredients for the hollandaise sauce a: 50ml white wine vinegar, 6 peppercorns, 1 bay leaf, 2 egg yolks, 110g clarified butter, warmed, 1 lemon, juice only, pinch cayenne pepper, For the smoked salmon hash brown, 1kg cooked potato, slightly mashed, 400g cooked salmon fillet, 150g smoked salmon, torn into pieces and 150g crème fraiche, 2 tbsp chopped dill and 75g unsalted butter.

For the poached eggs: salt, to taste, 1 tbsp white wine vinegar and 4 free-range eggs.