300 g smoked salmon, sliced
salt and black pepper
2 tbsp fresh dill, chopped
2 egg yolks
2 tsp water
120 g cold butter
1 tsp lemon juice
1 Preheat the oven to 220˚C/200˚C fan/gas mark 7. Cook the pancakes, then lay six out on baking trays lined with parchment paper (you will probably need three trays).
2 Arrange some salmon around the centre of each pancake. The salmon should form a square, and also try and leave a square open in the centre for the egg.
3 Carefully crack an egg into the open square (in the centre of the salmon). Fold over the edges of the pancake and press down firmly to form a rough square.
4 Bake for about 10 minutes until the egg whites are set and the yolk is slightly runny.
5 Meanwhile, make the sauce. Heat the egg yolks in a bowl set over a saucepan of gently simmering water. Slowly whisk in the water until just combined.
6 Whisk in a cube or two of butter until incorporated, then continue whisking in the butter in batches, only adding another cube once the one before is gone. Stir in the lemon juice and keep warm over a gentle heat.
7 Season the salmon pancakes with salt and pepper. Top with some hollandaise sauce and chopped dill, then serve immediately.