Method

Preheat the oven to 200°C and place a baking sheet inside to heat.

Roll out the pastry and score a 2cm border around the edge. Brush with the egg yolk, transfer to the hot baking sheet and bake for 20 minutes, until golden and puffed. Remove from the oven and set aside to cool slightly.

Mix the ricotta with the lemon zest and chopped chives, then set aside.

To poach the eggs, bring a large shallow pan of water to the boil, then reduce the heat until barely simmering and add a generous splash of vinegar. Gently swirl the water and crack in the eggs one at a time, allowing each to set for about 30 seconds before adding the next. Cook for about 3 minutes, until the whites are set, then lift out with a slotted spoon and transfer to a bowl of iced water.

For the hollandaise, melt the butter in a small saucepan, skimming away the white milk solids as they rise to the surface. Place the egg yolks and vinegar in a large heatproof bowl set over a pan of barely simmering water. Whisk for 3–5 minutes, until thick and pale.

Remove from the heat and slowly whisk in the melted butter, a little at a time, until you have a thick, glossy emulsion. Loosen with a splash of cold water if needed.

To assemble, spread the ricotta mixture over the pastry inside the border. Remove the poached eggs from the iced water and pat dry on a clean tea towel, then arrange over the ricotta. Drape with smoked salmon, spoon over the hollandaise and scatter with fresh dill, chives and tarragon. Serve immediately.