Staithe Smokehouse kiln roast salmon and chipotle hash, new season asparagus, Norfolk duck egg, and lilliput caper butter

First, make the hash. Place chopped potatoes into cold water and bring to the boil. Cook until soft, around six or seven minutes. Remove from the heat, drain, and mash with a potato ricer – keep the potato mixture dry, and do not add anything. 

Remove the skin from the salmon and flake into the potato.

Add the chipotle paste and onion, mix together and check the seasoning.

Using your hands, take the hash mixture and mould into four patties. Set to one side.

Take the asparagus and lightly steam until tender.

Place a flat-bottomed pan onto the heat and add a splash of olive oil. Once hot, lightly fry the hash patties, pressing them down into the pan to create crispy edges. Flip halfway through cooking and cook until hot all the way through.

While the hash patties are cooking, toast the sourdough muffins.

Wilt the spinach in a small pan – if it looks wet, drain it.

Place the toasted half of muffin on a plate, add the spinach and hash pattie. Then fry the duck egg, and finish with butter and capers. Place the egg on top of the pattie, and spoon over the caper butter. Place
the steamed asparagus on the side and enjoy.