Pre-heat the oven to 160°C.

Line a loaf tin with baking paper or greased tinfoil.

Place a suitably-sized saucepan on medium low heat; add the olive oil, followed by the onion, capsicum and Jalapeño. Sweat, stirring occasionally for 15 minutes until soft.

In a medium-sized bowl, add the creamed corn, fine cornmeal, the buttermilk, vegetable oil, grated cheese and salt.

When the onion mix is cooked add this to the rest of the ingredients in the bowl and mix together until all incorporated.

Beat the egg yolks until creamy, pour into the bowl and mix through. Finally, whisk the egg whites to soft peaks in a separate bowl, then fold this through to lighten the cornbread batter.

Pour the batter into the prepared loaf tin. As an option, grate a little more cheese on top, then place in the oven. Cook for 45 minutes until golden, and a toothpick comes out clean from the centre.

Cool, then refrigerate until required.

For the chipotle hollandaise, using a wand blender or similar, place the egg yolks in a bowl, along with the lemon juice and sugar. Blitz for a few seconds, then pour the melted butter in a slow, steady stream, until all incorporated – creating a rich, thick hollandaise sauce.

Lastly, fold through the minced chipotle, then season to taste with sea salt and black pepper. Cover and keep in a warm spot until required.

For plating and serving, place a skillet or similar on medium heat, add a little oil, then caramelise the cornbread on both sides for a couple of minutes until golden.

Place the cornbread in the centre of warmed plates. Break up the hot smoked salmon into a couple of chunks, and place on the warm cornbread. Add a poached egg, then top with generous amounts of the chipotle hollandaise.

Serve now. A little tomato salsa on the side adds a little fresh component.