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Smoked salmon with two kinds of spinach

Smoked salmon with two kinds of spinach

  • - Smoked & gravad
  • - Atlantic salmon
  • Smoked & gravad
  • - Salmon
  • - Appetizer
  • Salmon
  • - Pubs & Restaurants
  • Appetizer
Time:35 min.
Servings:10
Time:35 min.
Servings:10

Ingredients

1 whole side of smoked salmon

500 g fresh spinach

100 ml olive oil
1 bunch of watercress
½ l fish stock
200 ml whipping cream
1 teaspoon of Dijon mustard
Cornflour
Watercress
Salt and pepper

Cooking instructions

Rinse all the spinach thoroughly and blanch one-third of it in boiling water. Cool quickly in ice-cold water and blend to a purée with olive oil, salt and pepper.

Boil the fish stock with the whipping cream and Dijon mustard and thicken with corn flour. Season with salt and pepper to taste. Blend the remaining spinach into the sauce and heat briefly.

Arrange the sliced salmon on a dish, and serve the two kinds of spinach on the same dish - in small bowls if you like. Decorate with watercress and serve immediately with whole grain bread.

Next recipe: Plaice with spinach mousse and caviar on a warm cauliflower salad, radishes, passion fruit and cress
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