Method

Boil the potatoes in salted water until tender, and then cut them in half when ready to serve.

In another medium pot of boiling salted water, add the salmon, cover and simmer for about 5 minutes. Remove from the pot and break into flakes. Keep to one side.

Steam the asparagus for no longer than 2 minutes – they must still retain their bright green colour and be crisp. Rinse in cold water to prevent them from cooking further (do the same for the green beans) and keep to one side.

Boil the eggs for about 5 minutes to make soft-boiled eggs. Remove the shells and cut into quarters.

Hollandaise sauce

Place the egg yolks and lemon juice in a small saucepan and cook over low heat. Whisk for about 5 minutes until the mixture starts to thicken. Whisk in the butter bit by bit, making sure each piece is melted before adding more. Remove from heat from time to time to prevent overcooking. The mixture should be thick and velvety smooth.

To assemble

Arrange the fish, potatoes, asparagus and eggs on a bed of baby spinach leaves. Serve the hollandaise on the side or dollop onto the salad. Season with salt and pepper.

Tips

I poached frozen pink salmon (it is quite handy to have in the freezer), but you can also poach fresh Norwegian salmon or even use smoked salmon.

You could also try this salad with gooey poached eggs.