Here is a recipe when you want a healthy, light dinner or a special romantic Sunday brunch. Baby spinach, topped with roasted fingerling potatoes, strips of smoked salmon, cucumber, and a velvety poached egg. Serve with champagne or white wine. Enjoy!
Smoked Salmon, Baby Spinach, Roast Potatoes and a Poached Egg
Serves Two
Recipe and Photograph by Seduction Meals
Ingredients
- olive oil
- 3/4 lb of fingerling potatoes, cut in half lengthwise
- 2 Tsp of olive oil
- 2 sprigs of fresh rosemary leaves
- 1/2 cucumber, peeled and sliced in thin rounds
- 1 small bag of organic baby spinach
- 1 package of smoked salmon, trimmed slices in long strips 1″ – 2″ wide
- 2 eggs
- olive oil
- Fresh squeezed juice from 1/2 lemon
- salt and pepper to taste
Directions
- Preheat oven to 350 degrees. Place potatoes on a cookie sheet, mix with 2 Tablespoons of olive oil and sprinkle fresh rosemary and a dash of salt on top. Cook potatoes until golden brown – about 20 – 25 minutes
- Place baby spinach and cucumbers in a large bowl, add 2 Tablespoons of olive oil and lemon juice with salt and pepper to taste, toss and set aside.
- Poach the two eggs
Assembling the Dish
- Place 1/2 of the spinach each bowl.
- Place potatoes over the spinach
- Place 3 or 4 salmon strips on top of the potatoes
- Top with one poaches egg, cut to allow the yoke to flow
- Serve with Toast
