Spinach Spaetzle with Salmon Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the sauce:
- 150 ml white wine or broth
- 1 cup cream
- 100 g cheese, rated
- 1 pack smoked salmon
- 1 piece (s) butter
- 200 g spinach (frozen)
- pepper
For the dough:
- 400 g wheat flour
- 4 egg (s)
- 1 teaspoon, leveled salt
- 15 tablespoon water
- 100 g spinach (frozen)
Print Recipe
Pin Recipe Instructions
- For the spaetzle, mix flour, salt, eggs, water and 100 g of thawed spinach together and beat until the dough is a tough mixture. Then you rub it in portions through a spaetzle sieve in boiling salted water. The spaetzle are ready as soon as they swim upstairs.
- Cut the salmon into cubes and fry briefly in butter. Then deglaze with white wine, add the cream and bring to the boil. Add the thawed spinach and bring to the boil again. Season with pepper as needed. Add the grated cheese and let it melt.
- Finally, toss the spaetzle through the sauce.
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