Florentine of Salar Flaky Smoked Salmon
recipe by Barry Pamplin, serves 4
Ingredients:
8 oz Salar Flaky Smoked Salmon, broken into flakes
16 oz frozen spinach
good pinch each of salt, pepper and nutmeg
1 finely chopped clove of garlic
1 bay leaf
4 spring onions chopped finely
1 oz butter
1 oz plain flour
1 pt milk
2 tablespoons Greek yoghourt
4 medium eggs
1 tablespoon sweet sherry
2 oz grated cheese
Method:
Put the frozen spinach together with a knob of butter, salt, pepper and nutmeg over a medium heat until it defrosts and wilts. To make the sauce, gently cook the spring onions, chopped garlic and bay leaf in the butter until tender, stir in the flour and cook gently for a minute. Add the milk and yoghurt and stir constantly until thickened. Simmer for 5 minutes, remove the bay leaf and then stir in the Flaky Smoked Salmon and sherry. Heat the grill. Warm 4 dishes, place a layer of spinach in each, break an egg on top and cover with the Flaky Smoked Salmon sauce. Sprinkle with cheese and place under the grill until the cheese has browned slightly.
Wicked or what!
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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