(For 2 hungry or 4 polite)
8 Large Free- Range Eggs
4 Slices Smoked Salmon
225g (8 oz.) Mashed Potato
Bunch of Chives
Bunch Parsley
12 leaves of Sorrel (or spinach)
1 Lime
110g (4 oz.) Butter
110g (4oz.) Pinhead Oatmeal
Some sunflower oil for frying.

Chop the herbs together and divide in two.
Save one half for the sauce.
Mix the other half with the mashed potato and make it into four fairly flat cakes.
Beat one of the eggs and dip each of the cakes in this and then in the oatmeal.
Fry these in a little oil in a hot pan until brown and crisp on the outside.
Keep these warm.
Chop the smoked salmon into thin matchstick pieces.
Now make the green hollandaise sauce.
Tip the yolks of three of the remaining eggs into a liquidizer with the herbs and the grated rind and juice of the lime.
Whizz these to make a smooth green mixture.
Melt the butter and dribble into the still whizzing eggs.

Now while that sauce is still warm poach the eggs.
Bring a pot to the boil with a tablespoon of vinegar.
While it is simmering gently insinuate four eggs gently into the water and poach until just cooked (about 1 ½ mts.)
To assemble the dish.
Put a potato cake on 4 warmed plates.
(Or two on two for the hungry)
Scatter the smoked salmon on each potato cake.
Put a poached egg on the salmon and then spoon over the hollandaise sauce.