Hot Smoked Salmon & Poached Eggs
With Ray McVinnie
Steam or boil 3cm diced peeled Agria Potatoes. Drain, then while still hot, toss with extra virgin olive oil, a little finely chopped garlic, a pinch of nutmeg and lots of spinach leaves (these will wilt.)
Pile the mixture on to warm plates then top each serving with flaked hot-smoked salmon and a poached egg. Drizzle with a little balsamic Vinegar.