100g/3½ oz lactose free butter

450g/1lb new potatoes, cooked

1 tbsp chopped fresh dill

1 tsp capers, rinsed and drained

175g/6oz smoked salmon, finely sliced

salt and freshly ground black pepper

8 rashers good-quality, dry-cured smoked back bacon, grilled until crisp

4 free-range eggs, poached


Melt the lactose free butter in a large frying pan over a medium heat. Add the potatoes and fry until they begin to soften and break down.

Add the dill, capers and smoked salmon and season well with salt and freshly ground black pepper. Stir to combine and continue to cook until the salmon is cooked and pale pink.

To serve, spoon the potato mixture onto four plates. Place two rashers of crisp bacon alongside and then place a poached egg on top of each serving of potato mixture.

Recipe adapted from: Good Food

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