Potato stacks with smoked salmon

Preparation 10 minutes + 20 minutes salting
Cooking 10 minutes
Serves 4

2 large (500g) potatoes
1 tsp salt
1 Bunch chives, chopped
60g Melted butter
3 tbsp Plain flour
Pepper
Vegetable oil, to shallow fry
4 Eggs
40g Baby spinach leaves
4 Slices smoked salmon

1 Peel and grate the potatoes, then transfer to a colander. Sprinkle with a teaspoon of salt and leave for 20 minutes.
2 Squeeze out as much water as possible and place the potato into a bowl with the chives, butter, flour and a pinch of pepper.
3 Mix thoroughly, then shape into four 8cm-diameter patties.
4 Heat some vegetable oil in a frypan over medium heat, add the potato cakes and cook for four to five minutes each side or until golden brown.
5 Poach the eggs in gently simmering water for three minutes.
6 To serve, top the potato cakes with evenly distributed spinach leaves, a slice of salmon and a soft-poached egg.