This poached salmon recipe is really simple and elegant ... Drain and plunge into ice-cold water to refresh. To make the sauce, place the egg yolks in a bowl set over a pan of simmering water ...

What's not to like about a light, succulent butter sauce? When you're talking about hollandaise, there's very little to scorn. When made correctly, it elevates ho-hum asparagus or poached salmon ...

Only half of the poached salmon and crushed potatoes are used here. The remainder is refrigerated to be made into fish cakes for another meal. See instructions below. Drop the spinach into a pan ...

Season with salt to taste. To serve, divide salmon, potatoes and sauce between four plates. Garnish each plate with lemon wedges and fresh tarragon.

Serve on hot plates then top with slices of smoked salmon, poached eggs and hollandaise sauce (below). Put egg yolks, vinegar and a pinch of salt in a metal or glass bowl. Whisk for a few minutes ...