• Place a dry frying pan on medium heat and add the fennel seeds and toast for a minute. Add a little olive oil and the onions or shallots and fry for 4-5 minutes until softened.
• Add the butter and using a whisk stir together with the onions until melted. Add the flour and whisk into the butter to make a roux. Pour in the white wine whisking constantly, this will avoid any lumps forming. Pour in the milk continuing to whisk so that the béchamel sauce remains smooth. Simmer on medium heat until the sauce thickens.
• Add the mustard, cheese and spinach and stir until the spinach has fully wilted and the cheese has melted. Take off the heat and flake in the salmon and stir.
• Start building the lasagne by spooning in a layer of sauce in a 20cm lasagne dish. Place single sheets of lasagne on top and repeat the process until all of the sauce and pasta have been used. Place in a 200℃/392°F oven and bake for 25 minutes until nicely browned.
• Use the grill (broiler) for a minute to brown further to your preference.

For the poached eggs

• Fill a saucepan with water and bring to a boil. Add the vinegar and a little salt.
• Break the eggs into little cups/bowls. Tip each egg into the water and cook for 2-3 minutes until poached but soft.
• Transfer the eggs out of the boiling water into a bowl of warm water until ready to use.