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This is a fabulous way to start…or finish… Saint Patrick’s Day. Not only does it have the colours of the Irish flag it has some of Ireland’s most iconic flavours and ingredients.

Ingredient list

Butter sauce

75 ml double cream

75 g unsalted butter, diced

1 tbsp grain mustard

1 tbsp chives, chopped

1 tsp dill, chopped

4 large free range eggs

4 Rankin Selection Potato Slims

1 tbsp butter

150 g smoked salmon

Rocket to garnish (optional)


To make the sauce, bring the cream to boil over a medium heat. When it has boiled, whisk in the butter a tablespoon at a time, until all of the butter has been completely absorbed. Remove from the heat and stir in the mustard and herbs.

Carefully, poach the eggs in a pan of simmering water.

Whilst, the eggs are poaching, toast the potato slims and lightly butter.

On warm plates, place a potato slim in the middle of each plate. Divide the smoked salmon between each plate, placing it on top of the potato bread. Top each with a well drained poached egg. Spoon over the sauce and top with a few leaves of rocket.

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