Fritter Topping
150g flour 200g smoked salmon
700g frozen spinach 8 eggs
100g onion, finely diced Frenchmaid Hollandaise Sauce
4 eggs
100g feta cheese
1/2 tsp cumin
Method
To make fritters, squeeze all the water from the spinach and finely slice. In a large bowl, stir together the spinach, onion, eggs, flour and cumin. Season with pepper and salt then mix in the crumbled feta.
Heat some olive oil in a frying pan. Spoon 150g of the fritter mixture into the pan to make a round fritter, cook until crisp. Cook a further three fritters and place onto warm plates.
Top each fritter with two poached eggs, smoked salmon and Frenchmaid Hollandaise Sauce.