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Smoked salmon on leaf spinach

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Ingredients for 3 servings:

  • 450 g leaf spinach, also frozen
  • 1 onion(s)
  • 1 clove(s) garlic
  • 30 g butter
  • e.g. salt and pepper
  • 1 pinch of nutmeg
  • 1 Msp. Fondor
  • 200 g smoked salmon
  • 3 slices of raclette cheese

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Raclette

Heat the butter and sauté the finely chopped onion and chopped garlic clove until translucent. Then add the trimmed or frozen spinach leaves and cook for 8-10 minutes, stirring frequently. Season with salt or Fondor, pepper, and, most importantly, nutmeg. Set the spinach aside until ready to eat. Preheat the raclette, fill the bottom of the raclette pan with the spinach and top with a thin slice of smoked salmon. Add a slice of raclette cheese and bake. Serve with potatoes cooked in their skins; potatoes with ravioli are a great choice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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