Irish Smoked salmon with poached eggs, hollandaise and potato bread

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My childrens favourite breakfast, we make this every Sunday morning.
Ireland is blessed with some of the best salmon in the world, even though wild salmon are getting harder and harder to find, Northern Ireland has a fantastic farm just of the coast at Glenarm. These fish are farmed out at sea in the strong tidal currants, which help the fish to develop strong musscular bodys similar to that of their wild cousins.
At the Merchant hotel all of our smoked salmon comes from Walter Ewing, he produces a fantastic quality of smoked salmon an has been for many years.
I hope you enjoy this recipe as much my family and I do!!!


2tbsp white wine vinegar
4 eggs
4 egg yolks
2tbsp water
1  lemon, zest and juice
200ml clarified butter, slightly warmed
to taste sea salt and freshly ground white pepper
4 slices smoked salmon
Potato farls (recipe follows)


Bring 2ltrs of water to a boil in large shallow pan. Add white wine vinegar to the water. Lower heat to simmer. Break eggs into six small bowls, one per bowl. Gently slide the eggs into simmering water. Poach until whites are firm, about 2 minutes. Remove eggs with a slotted spoon. Drain on a paper towel. Keep warm.
Combine egg yolks, water, lemon zest and juice in stainless steel bowl. Whisk over double boiler until light and fluffy. Remove from heat. Slowly whisk in clarified butter. Season to taste with sea salt and freshly ground white pepper.
Arrange the smoked salmon onto 4 serving plates; place a poached egg on top of the salmon and spoon over a little hollandaise.

Serve with some freshly made potato bread pan fried in butter.

For the Potato bread


4 medium potatoes, peeled and halved      
1 pinch salt   
¼ cup plain flour, plus extra for dusting          
1tblsp melted butter


In a pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth.
Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms.
On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 20cm circle about 1cm thick. Cut into quarters using a floured knife; alternatively shape the potato bread into small cakes as we do in the merchant.
Sprinkle a little flour into the base of the skillet or a dry frying pan and cook the farls
The potato cakes are now ready to use as you wish.

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