Smoked Salmon With Creamed Spinach and Poached Egg – a delicious recipe with heavy cream, fresh spinach, butter, Salt, eggs, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Simmer cream to reduce by half.
2
Wash spinach and steam in water that clings to leaves until done, five to seven minutes.
3
Let drain thoroughly, pressing to remove moisture.
4
Puree.
5
Return to heat with butter and seasonings to taste.
6
Stir in cream.
7
Set aside.
8
Poach eggs in water to cover with white vinegar.
9
Butter pan so eggs will not stick.
10
Plunge eggs into cold water to stop cooking.
11
Trim off uneven edges.
12
Set aside.
13
These can be stored up to 24 hours in cold water in the refrigerator.
14
To serve, bring eggs to room temperature and reheat in hot, not boiling, water.
15
Reheat spinach.
16
On each plate, arrange spinach with a slice of salmon, an egg and a sprig of dill.
662
kcal
Calories
49
g
Fat
5
g
Carbs
50
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pint heavy cream, 2 10-ounce bags fresh spinach, 2 tablespoons butter, Salt, pepper and nutmeg to taste, and more.
Yes, Smoked Salmon With Creamed Spinach and Poached Egg falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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