Spinach colcannon with salmon, poached egg and fried onions
30 min
A different type of colcannon
Ingredients
- Multi-purpose potatoes 500 gram
- Leaf spinach 250 g - washed and drained
- 1 tablespoon of butter
- 2 tablespoons creme fraise
- 250 grams fresh salmon without skin, cut into cubes (3cm)
- Salt
- Pepper
- 200 millilitres of natural vinegar
- 3 fresh eggs (M)
- Fried onions
Allergy information
- egg
- Milk
Preparation method
Step 1
Put the potatoes in a pan with plenty of water. Put the pan on the heat and bring the water to a boil. Then boil the potatoes for 8 to 10 minutes until tender. Drain the potatoes and let them steam dry. Mash the potatoes. After this, mix in the spinach, butter and crème fraîche.
Step 2
Mix the cubes of fresh salmon and salt and pepper to taste into the spinach puree. Put the lid on the pan and let the salmon cook gently in the warm freshly mashed puree.
Step 3
Put a pan of water on the heat with 400 ml of water, 100 ml of natural vinegar and a little salt. Bring the water to the boil. When the water is boiling put the heat on the pilot light; the water should remain around 90 °C. Carefully slide the eggs from the shell into the hot water one by one. Depending on how cooked you want to eat the egg, poaching takes 5 (soft) á 10 (hard) minutes.
Step 4
Serve the salmon spinach mash with the poached egg on top, fried onions and some extra crème fraîche for the lover.