Recipe for Smoked Salmon Bubble and Squeak

Salt and pepper

8 ounces sliced smoked salmon

4 eggs (optional)

For dill hollandaise:

6 egg yolks

1 lemon

14 ounces clarified butter

1 sprig fresh dill, chopped

1. Place potatoes in a stockpot and cover with cold water. Bring to a low boil over medium-high heat and cook until soft. Meanwhile, add some butter to a saute pan over medium-high heat. Cook leeks and cabbage until tender. Cool and drain excess liquid.

2. Drain potatoes, add 3 ounces butter and cream to pan. Mash potatoes. Cool completely in the refrigerator. Combine potato mixture with leek mixture, season with salt and pepper, and form into four patties, each about the size of a hockey puck.

3. To make sauce, combine yolks and juice from lemon in a blender on high for one minute. Slowly add warm clarified butter in a steady stream, while blender is running. If mixture starts to become too thick, add a few drops of water. Once incorporated, fold in chopped dill. Season.

4. When ready to serve, add enough oil to coat the bottom of a cast iron skillet. Heat over medium-high heat. Sear both sides of potato cakes until golden brown. Top each cake with 2 ounces of smoked salmon, dill hollandaise sauce, and fried egg, if desired.

From Whip Tavern chef Wyatt Lash

Per serving (without optional eggs): 1,263 calories, 19 grams protein, 29 grams carbohydrates, 6 grams sugar, 122 grams fat, 616 milligrams cholesterol, 1,317 milligrams sodium, 6 grams dietary fiber.