1. Heat 1 tablespoon of olive oil in a large frying pan. Add in the haddock pieces and fry until yhe fish is crisp and golden on both sides and cooked through.
2.Meanwhile, bring a pan of water with a few drops of vinegar in it to a simmering boil. Carefully, break the eggs into the water and poach for 3-4 minutes. Remove with a slotted spoon and keep warm.
3.Heat 1 tablespoon of olive oil in a saucepan. Add in the spinach and season with salt and pepper. Cover and cook, stirring now and then, until wilted, a matter of minutes. drain well, to remove any excess moisture.
4. I a bowl whisk together the remaining olive oil, mustard and lemon juice until well-mixed Season with salt and freshly ground pepper.
5.Place the mashed potato on 4 warmed serving plates. add a little spinach to each serving and top with the smoked haddock.
6 Place a poached egg on the top of each smoked haddock portion, drizzle over the mustard dressing and serve.
As an alturnative you could replace the mustard dressing with a Hollandaise Sauce.
