Rösti eggs royale

Preheat the oven to 200°C, gas mark 6. Put the rösti on a baking tray and bake for 15 minutes. Meanwhile, half fill a large, wide pan with water and bring it to the boil. Boil the kettle.

Five minutes before the rösti are cooked, add the vinegar to the pan and reduce the heat so that it is no longer bubbling. One at a time, crack the eggs into a ramekin and tip into the water, in different areas of the pan. Cook for 3½ minutes, then transfer to a plate lined with kitchen paper.

Put the spinach in a colander, sprinkle over a little salt, then, over the sink, pour over the just-boiled water from the kettle. Use the back of a spoon to squeeze out the excess water. Heat the hollandaise according to pack instructions.

Divide the rösti between 6 small plates, then layer up each with a spoonful of spinach, a slice of smoked salmon, a poached egg and a generous spoonful of hollandaise. Scatter over a little freshly ground black pepper and the dill.