Eggs Benedict with Salmon & Orange Hollaise

ORANGE HOLLANDAISE:--
300 ml real orange juice
3 egg yolks
200 g melted butter
1¼ tsp SIDS LOW SUGAR RASPBERRY VINEGAR
SIDS SALT & PEPPER to taste
KUMERA CAKES:--
2 kumeras
¼ leek, chopped
Rice bran oil
1 egg, beaten
SIDS SALT & PEPPER to taste
METHOD:--
Rice bran oil
4 x 150 g salmon fillets
SIDS SALT & PEPPER
4 large eggs
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR

ORANGE HOLLANDAISE: Simmer orange juice in a small pot until reduced by ⅔.
In a heatproof bowl, beat the egg yolks with a whisk. Place bowl over a pot of hot water and whisk until slightly thick. Remove from heat and cool. Slowly add butter while continually whisking. Whisk in orange juice, SIDS LOW SUGAR RASPBERRY VINEGAR then season with SIDS SALT & PEPPER to taste. If the sauce splits, whisk an egg yolk in a seperate bowl and slowly add the split sauce to the yolk.
KUMERA CAKES: Peel and dice kumera and place in a pot of salted water and cook until soft then drain well.
Sauté leeks in a splash of oil until cooked and lightly coloured. Add Kumera and allow to completely dry out - it needs to be very dry. Roughly mash then add egg. Season with SIDS SALT & PEPPER and mix well. Mould into 4 cakes and set aside.
METHOD: In a large frypan, in a little oil, place salmon fillets flesh side down and season with SIDS SALT & PEPPER. Add kumera cakes and cook until brown on each side. Turn salmon and season with SIDS SALT & PEPPER.
Meawhile, poach eggs in simmering water with SIDS LOW SUGAR RASPBERRY VINEGAR added. Set them aside on a tea towel.
To serve, place a kumera cake on each plate, top with salmon and then a poached egg. Spoon over the Hollandaise sauce.