Classic Hollandaise Sauce
Peel and grate the potatoes.
In a bowl, mix together scallions, grated potatoes and kosher salt.
Heat 1tablespoon (15 mL) olive oil in a non-stick skillet.
Place, large spoonfuls (about 1/2 cup 125mL) of the potato mixture in the hot oil, and flatten slightly with spatula.
Cook on one side until crisp and golden, about 3-4 minutes, turn over and continue to cook. Drain on paper towel. Continue frying pancakes, adding more oil as needed.
In a heatproof bowl, whisk egg yolks, water and lemon juice until soft and light yellow in colour. Over just simmering, (not boiling water), whisk egg mixture over heat, until a ribbon will form when whisk is lifted. Be careful not to let mixture get too hot or it will scramble, remove from over hot water occasionally if it is getting too hot.
Remove from heat, continuing to whisk, and add melted butter one tablespoon at a time, until butter is incorporated. Finish with a pinch of kosher salt.
For 4 poached eggs you will need approximately 6 cups (1.5 L) of water and ¼ cup (50mL) of white vinegar. Bring water and vinegar to a bare simmer in a skillet. Crack eggs, one at a time, into a small bowl. Slowly pour egg into water. Cook until desired doneness, about 4-6 minutes.
Serve poached eggs on potato pancakes, with hollandaise. Garnish with chopped parsley. Serve plated with smoked salmon and wilted spinach.