Smoked salmon and spinach
Smoked salmon and spinach. Add the spinach, smoked salmon, cucumber, radishes and scallions to the bowl and toss well. Transfer the salad to plates and serve. Uncover the spinach cake and sprinkle the surface with lemon juice. Sprinkle with chives and capers (or horseradish). Mediterranean Smoked Salmon with Spinach Salad. To cook Smoked salmon and spinach you need 6 ingredients and 6 steps quickly.
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.
Add the baby spinach and fry until soft. Add the cream and let it bubble for a couple of seconds until creamy. Crack the eggs straight into the pan and stir so everything gets well incorporated. Smoked salmon, spinach, capers, and sun-dried tomatoes in a creamy Parmesan cheese sauce are served over fettuccine. Refresh under cold water and drain well.
