Hot smoked salmon Florentine
Hot Smoked Salmon with Spimach and Egg.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 1 | Smoked Salmon | Starter | Grill | Less than 30 minutes |
Ingredients
- 60g hot smoked Scottish salmon, cut into bite sized pieces
- 60g fresh spinach, washed and trimmed
- 1 medium free-range egg
- 1 tablespoon low-fat Greek style yoghurt
- 1 tablespoon skimmed milk
- 1 teaspoon chives, chopped
- Pinch sea salt and freshly ground black pepper
- 2 slices ciabatta, sprayed with one-cal olive oil
Method
1.Cook spinach for 3 minutes in microwave, drain and place in a heatproof dish. 2.Poach the egg for 4 minutes in simmering water with a little lemon juice or white wine vinegar. Drain and place on top of the spinach. 3.Arrange salmon around the egg. 4.Mix together yoghurt, milk and chives. Season and spoon over the egg, salmon and spinach. 5.Place under a hot grill for about 5 minutes. 6.Toast the ciabatta on both sides and serve with the Florentine.
