Summary

Ingredients

• 500 g spinach leaves, (frozen)
• 400 g potato (s), (mainly waxy)
• 1 onion (s)
• 2 tablespoon butter
• salt and pepper
• 1 bunch dill
• 2 egg yolks
• 4 tablespoon crème double or crème fraîche
• 1 tablespoon mustard, medium hot
• Butter, for the mold
• 600 g salmon fillet (s) in one piece (skinless)

Print Recipe Pin Recipe

Instructions

1. Thaw the spinach, squeeze it out and roughly chop it. Slice the peeled potatoes and cook in salted water for 4 minutes. Rinse cold in a colander.
2. Dice the onion and sauté in butter until translucent. Add spinach, season with plenty of salt and pepper and heat for 2 minutes. Pour off any brew that may have formed.
3. Preheat the oven to 200 °.
4. Chop the dill into small pieces. Mix the egg yolks, crème double and mustard with the dill and season with salt and pepper.
5. Grease the baking dish and spread the spinach in it. Rub salmon with salt and pepper, place on top of the spinach. Spread the potatoes in a fan shape and spread the egg cream on top.
6. Bake the salmon in the oven on the middle rack at 200 ° for approx. 35 minutes.