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%)
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.
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.
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