Great starter, brunch or lovely lunch, you choose!
- Bring a pan of water to the boil, add the potatoes and cook for 12-15 minutes until tender. Drain and roughly crush using the back of a spoon. Stir in half the butter, the capers, parsley and some pepper.
- Meanwhile place the smoked haddock in a large, lidded, shallow pan and pour over enough water to just cover. Tuck in the bayleaf and bring just to the boil, turn down the heat, cover and leave to simmer for 5 minutes. Turn off the heat and leave for another 5 minutes until the fish is beautifully flaky. Remove from the pan with a slotted spoon to a plate and once cool enough to handle, discard the skin and bayleaf and break the fish into chunky flakes. Stir carefully into the potatoes.
- With the remaining butter, whisk in the lemon juice and keep warm. Bring a pan of water to the boil, swirl the water, break the eggs into a ramekin and add them one at a time to the water. Simmer gently for 2-3 minutes until the whites are set. Remove with a slotted spoon.
- Wilt the spinach in the microwave or in a pan with a splash of water.
- If you fancy use a large ring mould, spoon the fish and potato mixture in the middle to make a round pile, alternatively spoon a stack into the middle of the plate. Top with some spinach, and an egg. Drizzle over the butter and serve.