Oatcakes with smoked salmon and poached egg

1 To make the oatcakes, preheat oven to 180°C. Line a small baking tray with baking paper.

2 Combine the oats, baking powder and flours in a medium bowl. Set aside.

3 Place 1 egg, buttermilk and oil in a small jug and whisk to combine. Add to the flour mixture and knead to a dough. Shape into 4 rounds, 8cm in diameter. Place on the baking tray and bake for 15 minutes until firm and golden. Cut each oatcake in half.

4 Meanwhile, to poach the eggs, place 500ml water and the vinegar in a small saucepan over high heat. Bring to the boil then reduce to a simmer. Break 1 egg into a small bowl and slide into the simmering water. Cook for 3-4 minutes. Remove using a slotted spoon to drain excess water and keep in a warm place. Repeat with the remaining eggs.

5 Combine the cream cheese and dill. Spread onto the cut sides of the oatcakes. To assemble, place an oatcake half on each plate and top with a piece of smoked salmon, a poached egg and the other oatcake half. Serve immediately with salad greens.