Wildlachs Coho geräuchert auf grünen Pancakes mit pochiertem Ei auf Tellern angerichtet

Smoked wild salmon fillet on pancakes with a poached egg

45 minutes

Mittel

4 people

The sophisticated combination of fine, green pancakes, hearty smoked salmon and tender, poached eggs is a delight both in terms of taste and appearance. The delicate harmony is perfected by a touch of spicy horseradish and the creaminess of sour cream. Enjoy this dish as an impressive meal for special occasions or as a delicious switch up in everyday life.<

Ingredients

2 x smoked wild salmon fillets
(100 g each)
5 eggs
200 g frozen leaf spinach or 150 g fresh spinach
½ bunch of dill
150 ml milk
250 g wheat or spelt flour (type 550)
100 g sour cream
2 tablespoons spicy horseradish
1 teaspoon baking powder
100 ml light table vinegar (5%)

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Finely puree the milk with the thawed and well-squeezed spinach. If you use fresh spinach, simply mix it and add a little more flour if necessary.
Mix the flour and baking powder and mix with the spinach and milk mixture. Then crack 2 eggs, fold in and mix into a smooth dough. Season with salt and pepper.
Fry the dough in portions in a coated pan into small pancakes in a little oil.
Mix sour cream with horseradish and place in dots on the pancakes
Spread the smoked salmon slice by slice on the pancakes
Crack the eggs one at a time into several coffee cups. Bring a liter of water to a simmer and add vinegar. The water for poached eggs must not bubble, otherwise the movement will cause the egg whites to spread.
Quickly slide the eggs from the cups into the water one after the other. After about 5 minutes, remove the poached eggs with a slotted spoon and place them on the smoked salmon.
Mix sour cream with horseradish and place in dots on the salmon.
Garnish with dill and serve.

TIP: For perfectly poached eggs, bring the vinegar water to a simmer and create a gentle swirl by gently stirring it with a wooden spoon. This swirl effect ensures that the egg white coats the yolk, creating an even shape for the eggs. Make sure to gently slide the eggs into the strudel.