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.