Smørrebrød with Smoked Salmon, Spinach and Poached Egg

February 11, 2026

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

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

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

Wilted spinach

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

Poached eggs

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