A take on a Swedish dish made with creamed spinach topped with gravlax and a poached egg. Totally delicious!
- 3 cups frozen, chopped spinach, thawed
- 1 teaspoon lemon pepper
- 2 teaspoon chopped, fresh dill
- 1 generous pinch ground nutmeg, (fresh grated is best)
- 1/2 cup chopped onion
- 4 Tablespoons butter
- 1 Tablespoon flour
- 1/2 cup heavy cream
- 1 large egg
- 4 large eggs
- 8 oz. gravlax, (lox or nova scotia salmon works too)
- 2/3 cup chopped red onion
- 1/4 cup chopped cherry bomb pepper, substitute red Jalapeño)
- 1/4 teaspoon fresh lemon juice
- 1 pinch ground nutmeg
- 1 Tablespoon chopped fresh dill, for garnish
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In a sauce pan, melt the butter, then add the flour and cook until it begins to smell nutty and is turning golden.
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Stir in the cream and the herbs, whisking until it is slightly thickened. Remove from heat to cool for about 10 minutes.
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Beat the egg and slowly stir into the cream mixture.
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Add the spinach and mix well.
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Put the mixture into a casserole dish and bake at 350ᵒ until it is heated through and creamy - about 15 to 20 minutes.
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While the spinach is baking, make the onion and pepper topping. Mix everything except the salmon and eggs in small bowl and set aside.
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Once the spinach is done, poach the eggs.
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Place a large spoonful of spinach on the plate, topped with 2 oz of salmon, one poached egg, a scoop of the onion mixture and some fresh dill.
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Serve immediately!
Gravlax is an unsmoked salmon cured with a rub of sugar, salt and dill. It tastes similar to lox, which is simply cured with a salt and vinegar rub. Nova is the same as lox, but is also cold smoked.