Boil four eggs for five minutes, then peel in iced water.
Briefly pulse both types of salmon in a food processor.
Mix chopped salmon with mashed potato and season with salt and pepper.
Divide mixture into four and mould each portion around a boiled egg.
Dredge eggs in flour, dip in beaten egg, and coat twice in breadcrumbs.
Heat vegetable oil in a deep pan to 220°C.
Deep-fry eggs for 3 minutes until golden and drain on paper.
Boil shallots, vinegar, and wine until reduced to 30ml.
Add 15ml water and simmer until reduced to 15ml.
Whisk in 225g butter gradually over low heat.
Strain sauce through a sieve, season, and stir in chives.
Sauté spinach in 50g butter and season with nutmeg.
Serve the egg on a bed of spinach with sauce around it.