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Smoked salmon with two kinds of spinach

Smoked salmon with two kinds of spinach

  • Summer
  • Smoked & gravad
  • Salmon
Time:35 min.
Time:35 min.


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
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 cornflour. 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: Crispy skin-fried cod with wholewheat penne pasta and two kinds of cabbage