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.
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.
Assembly
Spread mustard mayo on the toasted rye bread.
Add the spinach as a first layer.
Lay slices of smoked salmon on top.
Place the poached egg on top.
Season with pepper and garnish with dill.
See Also
Smørrebrød with Smoked Salmon Salad and Dill
Veal Tartare with Lumpfish Roe and Asparagus Mayo
Smoked salmon with prawns and avocado
Smørrebrød with Skagen Salad, Prawns and Dill
Toast Skagen with Prawns and Lumpfish Roe
