For the salmon
D-cut carve the salmon allowing 2 slices per portion – keep to one side.
For potato scones
Peel the cooked potatoes into a bowl.
Pour over the melted butter.
Add the egg yolk and then mix well.
Mix in the flour and season.
Roll out dough to about 5cm thick and cut to desired shape.
Ideally cook on a griddle and serve immediately or keep well covered and fry in a little butter.
For crème fraiche
Whisk the crème fraiche in a bowl, add the wasabi and check seasoning – keep to one side.
For the grilled leeks
Cut the leeks into 10cm length, remove and chop the darker green parts.
Rub the lengths with a little sunflower oil.
Cook in a heavy bottomed pan and leave to char lightly.
Turn over the leek, add a little water and allow the leek to cook until tender remove and set aside.
For the leek puree
Arrange 500ml of salted boiling water, add the chopped leeks and cook until soft.
Remove leeks from the water and make a puree, check seasoning and reserve.
To poach the eggs
Bring 750 ml of water to a simmer, then add the vinegar.
Crack the eggs into the simmering water and remove when just cooked.
To build the dish
Place the salmon on the centre of the plate.
Pipe dots of leek puree around the plate.
Pipe dots of crème fraiche around the plate.
Add the grilled leek slices.
Top the salmon with the potato scone.
Top this with the poached egg.
Finish the dish with a sprinkle of dill pollen, dill salad and cracked pepper.
