SMOKED SALMON WITH CREAMED SPINACH AND POACHED EGG
Steps:
- Simmer cream to reduce by half.
- Wash spinach and steam in water that clings to leaves until done, five to seven minutes. Let drain thoroughly, pressing to remove moisture. Puree. Return to heat with butter and seasonings to taste. Stir in cream. Set aside.
- Poach eggs in water to cover with white vinegar. Butter pan so eggs will not stick. Plunge eggs into cold water to stop cooking. Trim off uneven edges. Set aside. These can be stored up to 24 hours in cold water in the refrigerator. To serve, bring eggs to room temperature and reheat in hot, not boiling, water.
- Reheat spinach.
- On each plate, arrange spinach with a slice of salmon, an egg and a sprig of dill.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 26 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 14 grams, Sodium 420 milligrams, Sugar 2 grams, TransFat 0 grams
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