Ingredients

Steps

• Heat olive oil in a pan and fry seasoned salmon for 3 minutes per side until browned.
• Boil chopped potatoes in salted water for 8 minutes until tender.
• Fry chopped leeks in butter until soft.
• Mash drained potatoes with butter and cream, then stir in the leeks.
• Whisk vinegar, egg yolks, and mustard in a bowl over a pan of boiling water until thickened.
• Slowly whisk melted butter into the egg mixture until emulsified.
• Add lemon juice and seasoning to the sauce.
• Plate the mash, top with salmon, and drizzle with hollandaise.