Rösti eggs royale

Method

1. Heat the oven to 140°C/120°C fan/ gas 1 or turn to a warming setting.
2. Mix the grated potatoes and parsnips in a colander in the sink. Pour a kettle of freshly boiled water over (see tips), then leave until cool enough to handle. Sprinkle over the salt and mix well, then take handfuls of the mixture and squeeze out any excess liquid.
3. Add the potatoes/parsnips to a mixing bowl, then stir in the flour, 75g melted butter and plenty of black pepper. Heat a little extra butter and a splash of oil in a frying pan over a medium heat.
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5. Divide the potato mixture into 8 equal portions, then shape into rough balls. Add 4 balls to the pan, then squash down slightly with the back of a spatula to make 4 patties, about 10cm wide. Leave the edges straggly so you get some extra crispy bits. Fry for 6-8 minutes on each side until golden and crisp. Transfer to the prepared baking tray and keep warm in the oven while you repeat with the remaining mixture, adding them to the tray to keep warm (or see Make Ahead).
6. To make the cheat’s hollandaise, whisk together the butter, crème fraîche, mustard, lemon zest and juice and chopped chives, then season to taste.
7. To poach the eggs, fill a large pan about 5cm deep with boiling water from the kettle, then bring to a gentle simmer. Crack in the eggs (you may need to do this in 2 batches) and cook for 3-4 minutes until the white has just set and the yolk remains runny, then remove with a slotted spoon and drain on a plate lined with kitchen paper.
8. Serve 2 warm rösti per person, topped with hot-smoked salmon, 1-2 poached eggs (as you prefer) and a spoonful of sauce. Sprinkle with black pepper and the coriander (if using) and eat straightaway.