Smoked salmon and spinach
Smoked salmon and spinach. Add the spinach, smoked salmon, cucumber, radishes and scallions to the bowl and toss. Uncover the spinach cake and sprinkle the surface with lemon juice. Leaving a little border to accommodate the filling, spread half of the cheese mixture on the spinach cake and distribute smoked salmon evenly on top. Mediterranean Smoked Salmon with Spinach Salad Adding wood chips to the grill imparts a subtle smoky flavor to salmon. Season with pepper and a tiny bit of salt (there's so much salt in the salmon). To cook Smoked salmon and spinach you need 6 ingredients and 6 steps easily.
The ingredients needed to make Smoked salmon and spinach:
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1 of smoked salmon
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1 of frozen spinach (you can also use fresh)
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1 of cream
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1 of pepper
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1 of pasta (I used tortelini this time and it works perfectly)
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1 of mozarella (optional)
Steps to make Smoked salmon and spinach:
- If the spinach is frozen, start by defrosting it, either in the microwave or before you start cooking, it should be completely unfrozen by the time you cook it.
- Boil some water with salt, olive oil and, if you want a nicer taste, a piece of lemom skin and cook the pasta.
- While the pasta is cooking, cut the smoked salmon in small pieces.
- Put the cream in a pan with the pepper on top and stir it until it starts 'boiling'.
- Add the salmon and the spinach and leave it for a while, be careful not to let it burn.
- Mix this with the pasta and take it to the oven with mozarella on top until it melts.
Crack the eggs straight into the pan and stir so everything gets well incorporated. Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Refresh under cold water and drain well. Put into a large bowl and add the crème fraîche, eggs and the smoked.
