SMOKED SALMONon creamed spinach with parmesan cheese
- 120 g Emborg Spinach
- 30 g Shallot onion peeled and diced fine
- 10 - 15 g Garlic minced
- 20 g Emborg Unsalted Butter
- 120 - 150 g Emborg Cooking Cream 35,1%
- 30 g Emborg Grana Padano
Yield average 4 first courses
In a medium pot, bring the oil and butter up to heat - until it becomes fragrant. Then add the shallot onions and garlic and gently cook until the shallot onions become translucent.
Pour in the cream and let this simmer a minute - before adding the defrosted and gently dried spinach. Stir this mixture until the cream coats all the leaves nicely. More cream can be added as per taste.
Finish with the micro-planed parmesan cheese and stir a few more seconds before plating up.
Serve the spinach with slices of good quality creamy smoked salmon and freshly grated parmesan cheese on top. Garnish with baby watercress or basil.
Optional: Serve with bread and/or a poached egg - according to the preferred methods. We recommend cooking eggs at 67 degrees for 27 minutes - then stopped in an ice bath and reheated later for service for a few minutes in warm water.