Tea-smoked salmon, poached eggs, spinach and yuzu hollandaise, English muffin

Begin by curing the salmon. Whisk together the sugar, salt and sesame oil and use to liberally coat the salmon. Leave for approximately 2 hours, then wipe off the curing mix

To smoke the salmon, mix together the rice and tea leaves and place in a smoke box or large wok lined with foil. Place over a high heat and allow the tea and rice to start smoking heavily

Place the cured salmon fillet, skin-side down, on a rack, or on the second level of a tiered steamer. Place the hot smoke box at the base of the steamer, or if using a wok, place the fish on a rack above the smoking rice/tea mixture

Reduce the heat, cover with a lid and smoke for 8-10 minutes. Use a strong extractor fan with the windows open, or, if possible, take the process outside to avoid polluting your kitchen with smoke fumes

Once the salmon is ready, it should look medium pink/brown and still slightly raw in the centre. Remove the salmon and allow to cool. Leave at room temperature if serving straight-away, or store in an airtight container and refrigerate for up to 3 days

For the yuzu hollandaise, whisk together the egg yolks, yuzu juice and lemon juice in a bowl. Place over a saucepan of gently simmering water and whisk continuously until the mixture begins to reach a thick ribbon stage

Place a separate saucepan over a medium heat and add the butter. Once the butter begins to foam, remove the thickened egg mix from the heat and slowly pour in the melted butter, whisking continuously until emulsified. Season to taste, cover with a cartouche and store in a warm place until required

For the spinach, melt the butter in a hot pan and once foaming, add the baby spinach. Wilt gently until just cooked, season to taste and keep warm

Before serving, poach the eggs and toast the muffins

Flake the salmon onto the muffins with a little spinach. Top with the poached eggs and spoon over the hollandaise. Serve immediately