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You need wholemeal rolls or slices of pumperknickel rye bread (anything with some texture to it).
You need to prepare smoked mackerel fillets.
You need eggs.
You need to prepare white distilled malt vinegar.
You need Hollandaise sauce.
Prepare egg yolks.
Provide salt and black pepper.
Use fresh lemon juice.
Use butter.
Prepare white distilled malt vinegar.

Spread toasted muffins with remaining butter. Top each half with a slice of salmon, some spinach and an egg. Spoon over hollandaise and cook under a grill. Top with the asparagus and poached eggs.

Put the egg yolks in a food processor and add salt and pepper. Whiz for about 10 seconds..
Put lemon juice and vinegar in a jug and microwave for 20 seconds..
Pour it into the food processor while whizzing again..
Melt the butter in the same jug for 40-45 seconds in the microwave.
Pour the melted butter slowly into the processor while it whizzes, and whiz until frothy and smooth..
Put a bowl over a saucepan, with about an inch of water in it, onto a medium heat..
Transfer the sauce into the bowl and whisk it until it is thick and thoroughly warmed. Remove from the saucepan and set aside..
Top up the water in the pan until it is almost full and put it on a high heat. Add the vinegar and bring it to the boil..
Break the eggs into ramekins ready to drop into the water..
Put the mackerel fillets on a microwaveable plate, cover them with plastic wrap..
Microwave them for 1 and a half - 2 minutes, then uncover them, turn them over, cover them, and microwave them for another 30 seconds -1 minute.
When the water in the pan is boiling, drop in the eggs then bring back up to boiling point and immmediately drop the heat to a simmer and poach the eggs for two minutes.
Take the mackerel fillets out of the microwave, remove the skin and place the fillets, broken up if you like, onto the split rolls or rye bread slices..
Use a slotted spoon to remove the poached eggs from the water, using a tea towel underneath the spoon to absorb any water..
Place the eggs on top of the mackerel, and spoon over spoonfuls of the Hollandaise and serve..

If you want your sauce a little thinner, whisk. Poached Eggs: Bring a medium saucepan of water to the boil. Add in the white wine vinegar. When they are almost cooked sprinkle them with a little lemon juice. Serve the pan fried trout with a perfectly poached egg and a suggestion of hollandaise sauce.

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