• 200g diced new potatoes
• 50g red onion – roughly chopped
• 3 tbs fresh dill –strip the leaves and chop
• 3 tbs of light mayonnaise
• 1 lemon
• Sea salt
• Black pepper
• 2 heads Baby Gem lettuce
• 2 x 150g fillets of oak roasted salmon – skin removed
• 4 tbs Rosebud Beetroot & Horseradish Relish
• 1 tbs of malt vinegar
• 2 eggs
• 50g shaved Parmesan

Cover the potatoes with water, bring to the boil on a high heat and cook for seven minutes until tender in the middle. Drain and plunge into cold water and leave until cold. Drain and dice the cooled potatoes.

Mix together the potatoes, onion and dill. Add mayonnaise, juice of the lemon, salt and pepper and mix. Wash the Baby Gems and use the centre leaves only. Using a potato peeler, shave the Parmesan. Flake the salmon.

Arrange the lettuce leaves, potato salad, flaked salmon, Beetroot & Horseradish Relish and parmesan on a plate, layering each ingredient.

Fill a deep saucepan full of water, add the malt vinegar and bring to a vigorous boil. Break the eggs into the water, turn the heat down to medium and cook for 3 minutes. Remove the eggs from the water and rest for one minute to set the whites.

To serve, top each salad with a poached egg.