Heat oven to 210 (100C). Prepare the quinoa patties. In a mixing bowl add the cooked quinoa, chopped scallion leaves, free-range eggs and wholegrain breadcrumbs. Mix well and season with salt. Using a 3¼ “ (8cm) diameter cookie ring or similar, firmly press and mould the mixture into 6 patties.
Heat the olive oil in a fry pan over a medium to high heat. Using a spatula transfer the patties to the fry pan. Gently shake the fry pan back and forth as the patties begin to sear to ensure they don’t stick. Cook for 3-4 minutes on each side until golden brown. Transfer to a tray and place in warm oven.
Prepare the tahini yogurt. Place the yogurt, tahini and lemon juice in a small mixing bowl and whisk together. Season with salt.
Bring 2 medium saucepans of water to the boil. One is to poach your eggs and one is to blanch your kale leaves. Drop the kale leaves into one of the saucepans and blach for 1 minute, strain and squeeze out the water with your hands.
Add the white vinegar to the other saucepan. Reduce the pot to a simmer and using a whisk create a whirlpool and crack the eggs into the center. Poach eggs for around 3 minutes for soft yolks. Remove with a slotted spoon and place on a clean dish cloth or paper towel to dry.
To assemble place a quinoa patty on a plate, top with the blanched kale, smoked salmon and a poached egg. Spoon over the tahini yougurt.