Smoked Salmon Florentine Recipe

Inspired by Royal Boucherie

Time45m

Serves2

poached eggs, spinach, brioche, roasted potatoes

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Ingredients

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Main Ingredients

7.05 oz (200 grams) Smoked Salmon

5.29 oz (150 grams) Fresh spinach

2 slices Brioche Bread

4 pieces Eggs

10.6 oz (300 grams) Potatoes

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 tablespoon Butter

1 tablespoon Vinegar

Method

Cooking Instructions

Prepare the Potatoes

Preheat the oven to 200°C (400°F). Cut the potatoes into wedges and toss them in olive oil, salt, and pepper. Spread them out on a baking tray and roast in the oven for about 25-30 minutes until golden brown and crispy.

Sauté the Spinach

In a frying pan, melt the butter over medium heat. Add the fresh spinach and sauté for about 2-3 minutes until wilted. Season with salt and pepper, then remove from heat.

Poach the Eggs

In a pot, bring water to a gentle simmer and add the vinegar. Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach for about 3-4 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towels.

Toast the Brioche

While the eggs are poaching, toast the brioche slices either in a toaster or on a skillet until golden brown.

Assemble the Dish

On each plate, place a slice of toasted brioche, top with sautéed spinach, add the smoked salmon, and finish with a poached egg on top. Serve with roasted potatoes on the side.