Smoked Salmon With Creamed Spinach and Poached Egg

Name: Smoked Salmon With Creamed Spinach and Poached Egg
Total time: 40 min
Yield: 10 servings
Ingredients: 1 pint heavy cream; 2 10-ounce bags fresh spinach; 2 tablespoons butter; Salt, pepper and nutmeg to taste; 10 eggs; 1 tablespoon white vinegar, approximately; 10 slices smoked salmon; 10 sprigs dill

By Marian Burros

Total Time: 40 minutes, plus up to 24 hours' refrigeration
Rating: 3(6)
Comments: Read comments

Featured in: SWEDISH FEAST

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:10 servings

1pint heavy cream
210-ounce bags fresh spinach
2tablespoons butter
Salt, pepper and nutmeg to taste
10eggs
1tablespoon white vinegar, approximately
10slices smoked salmon
10sprigs dill

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Simmer cream to reduce by half.
Step 2
Wash spinach and steam in water that clings to leaves until done, five to seven minutes. Let drain thoroughly, pressing to remove moisture. Puree. Return to heat with butter and seasonings to taste. Stir in cream. Set aside.
Step 3
Poach eggs in water to cover with white vinegar. Butter pan so eggs will not stick. Plunge eggs into cold water to stop cooking. Trim off uneven edges. Set aside. These can be stored up to 24 hours in cold water in the refrigerator. To serve, bring eggs to room temperature and reheat in hot, not boiling, water.
Step 4
Reheat spinach.
Step 5
On each plate, arrange spinach with a slice of salmon, an egg and a sprig of dill.