Grate the potatoes and squeeze out as much liquid as possible to make them nice and dry for frying. We used a tea towel to squeeze out the juice, but you can use anything you like.

Place the dry potato gratings into a bowl and season with salt and pepper.

Dice your shallots and add them to the bowl along with your horseradish and a drizzle of olive oil.

Toss this all together, then take a handful of the grated potato and form a thin potato patty. Repeat until you have run out of the mixture.

Heat a large glug of oil in a pan (enough to cover the base) and when it's hot, drop in your röstis and let them fry until golden brown and crispy on either side.

Meanwhile, poach an egg. For the perfect egg, boil a pan of water and add your cider vinegar to it. With a fork or whisk, create a whirlpool of water and crack the egg into the edge (not the centre). With your fork fold the white over the yolk and the egg should form a nice little ball. Leave it for 3 minutes then remove. If the white still looks wobbly continue to cook for 30 seconds, and if it's firm remove.

Time to plate up! Pile up four röstis onto a plate along with your delicious salmon and poached egg on top.

Chop up some chives and scatter over with a season of salt and pepper. Repeat for the whole MOB then tuck in!