Jersey Royal Potato and Smoked Salmon Benedict

Cook the Jersey Royals: Place the Jersey Royal potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until tender when pierced with a knife. Drain well and allow to cool slightly. Slice into 1cm thick rounds.

Prepare the Hollandaise Sauce: In a heatproof bowl set over a pan of simmering water (making sure the bowl doesn't touch the water), whisk the egg yolks and lemon juice until pale and foamy. Gradually whisk in the melted clarified butter, a little at a time, until the sauce is thick and emulsified. Season with salt and pepper to taste. Keep warm, but not hot, while you prepare the rest of the dish.

Poach the Eggs: Fill a wide frying pan with about 7cm of water. Add the white wine vinegar and bring to a gentle simmer. Crack each egg into a separate ramekin. Create a gentle whirlpool in the simmering water and carefully slide each egg into the center. Poach for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs with a slotted spoon and drain on kitchen paper.

Assemble the Benedicts: Divide the sliced Jersey Royal potatoes among four plates. Top each with slices of smoked salmon. Place a poached egg on top of the salmon. Spoon a generous amount of hollandaise sauce over each egg. Garnish with chopped fresh dill and a grind of black pepper.

Serve immediately.