4 eggs, at room temperature
1/2 Turkish loaf, cut into quarters, toasted
50g baby rocket leaves
8 slices smoked salmon
Dill sprigs, to serve
1 tablespoon white wine vinegar, plus extra for poaching eggs
4 black peppercorns
1 shallot, finely chopped
1 egg yolk
100g unsalted butter, melted
2 teaspoons lemon juice
1 tablespoon finely chopped dill
Start with the dill hollandaise - combine the peppercorns, vinegar, and shallot in a saucepan over low heat. Cook for 1-2 minutes or until you reduce the vinager by half. Remove from heat and strain.
Place your vinegar mixture and yolk in a heatproof bowl over a saucepan half-filled with simmering water. Use a balloon whisk to whisk while gradually adding the melted butter in a thin, steady stream. Continue whisking until thick and creamy. Add the lemon juice and dill; taste and season with salt and pepper.
Add extra vinegar to a frying pan filled with water and bring to the boil. Reduce and bring to a simmer. Crack one egg into a cup. Use a large spoon to stir the water to create a whirlpool. Slide the egg into the water and poach for 1-2 minutes for a soft poached egg. Use a slotted spoon to transfer to a plate. Repeat with the rest of the eggs.
Step 4: Place the Turkish toast on serving plates. Top with rocket, slices of salmon, poached eggs and a dill sprig. Spoon over hollandaise sauce and serve.