Time:35 min.
Servings:10
Time:35 min.
Servings:10
Ingredients
1 whole side of smoked salmon
500 g fresh spinach
100 ml olive oil
1 bunch of watercress
½ l fish stock
200 ml whipping cream
1 teaspoon of Dijon mustard
Cornflour
Watercress
Salt and pepper
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Rinse all the spinach thoroughly and blanch one-third of it in boiling water. Cool quickly in ice-cold water and blend to a purée with olive oil, salt and pepper.
Boil the fish stock with the whipping cream and Dijon mustard and thicken with cornflour. Season with salt and pepper to taste. Blend the remaining spinach into the sauce and heat briefly.
Arrange the sliced salmon on a dish, and serve the two kinds of spinach on the same dish - in small bowls if you like. Decorate with watercress and serve immediately with whole grain bread.
