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The proof is in the tasting...

Smoked Salmon Hash with Poached Eggs
Serves 2

Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients
For the Smoked Salmon Hash
1 tsp olive oil
150g/6oz canned Jersey new cooked potatoes, drained and sliced
200g/8oz lightly smoked raw salmon, torn
2 tbsp double cream
1 tsp chopped fresh dill
1 tsp horseradish
a dash of Tabasco sauce
a pinch of salt
For the eggs
1 tsp white wine vinegar
2 medium eggs

Method
1. In a small sauté pan, heat the olive oil.
2. Sauté the potatoes and salmon for 1-2 minutes.
3. In a medium bowl, mix together the remaining ingredients for the salmon hash.
4. Add the salmon and potatoes and gently crush with a masher or a fork.
5. To poach the eggs, half-fill a medium saucepan with water. Add the vinegar and bring to simmering point.
6. Crack an egg into a dish, then tip it into the pan, holding the dish as close to the water as possible.
7. With a spoon draw the egg white towards the yolk.
8. Poach for two minutes.
9. Remove the egg with a slotted spoon and repeat steps 6-8 with the remaining egg.
10. Serve a poached egg on a portion of smoked salmon hash.