Smørrebrød with Smoked Salmon, Spinach and Poached Egg

Smørrebrød with smoked salmon, spinach and poached egg © kvalifood.com

Poached egg and smoked salmon is a classic breakfast combination that translates well to smørrebrød on toasted rye bread. The mustard mayo cuts through the richness of the salmon, and the wilted spinach gives body. It takes a bit of timing to serve with a freshly poached egg, but it is worth it.

Smoked salmon with spinach and poached egg assembly © kvalifood.com
Smoked salmon with spinach and poached egg assembly © kvalifood.com

Ingredients

Yields 4 servings

Mustard mayo

  • 80 g mayonnaise
  • 1 tsp coarse mustard
  • 1 tsp lemon juice
  • salt
  • pepper

Wilted spinach

  • 150 g fresh spinach
  • 10 g butter
  • salt

Poached eggs

  • 4 eggs
  • 2 tbsp white wine vinegar
  • water

Assembly

  • 4 slices rye bread, toasted
  • 200 g cold-smoked salmon, thinly sliced
  • freshly ground pepper
  • fresh dill

Directions

Mustard mayo

  1. Stir together the mayonnaise, mustard and lemon juice.
  2. Season with salt and pepper.

Wilted spinach

  1. Melt the butter in a pan over medium heat.
  2. Add the spinach and toss quickly until it wilts — about 1–2 minutes.
  3. Season with salt and leave to drain in a sieve.

Poached eggs

  1. Bring water to a simmer in a deep frying pan or saucepan — it should simmer, not boil hard.
  2. Add the vinegar.
  3. Stir the water once to create a gentle current, then carefully slip in one egg at a time.
  4. Poach for 3 minutes for a soft yolk. Lift out carefully with a slotted spoon.

Assembly

  1. Spread mustard mayo on the toasted rye bread.
  2. Add the spinach as a first layer.
  3. Lay slices of smoked salmon on top.
  4. Place the poached egg on top.
  5. Season with pepper and garnish with dill.