Nearly every meal—and certainly every party or gathering—in Norway includes at least one smoked salmon dish. In fact, when I was growing up, it seemed as though we ate salmon morning, noon, and night. In my travels throughout the United States, I’ve found great smoked salmon everywhere, and I still eat it all the time.
This is my take on classic eggs Benedict. It’s so much tastier made with smoked fish than Canadian bacon. Search out wild smoked salmon, since it’s much leaner than farm-raised and has much better flavor.
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- 1 tablespoon butter
- 5 ounces baby spinach
- Salt and freshly ground pepper
- 4 slices white bread, toasted
- 8 large slices smoked salmon
- 2 tablespoons white vinegar
- 4 large eggs
1. Bring a large pot of water to a simmer.
2. Melt butter in a medium saucepan over medium-high heat. Add the spinach and stir until it’s wilted, 1 to 2 minutes. Season with salt and pepper.
3. Divide spinach among toasts and top each with 2 slices of the salmon.
4. Add vinegar to the simmering water.
5. Crack an egg into a cup and gently pour it into the water. Repeat with another egg. Simmer until whites are set, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Trim away the ragged white pieces and discard. Poach the remaining 2 eggs.
6. Place a poached egg on top of each salmon toast and serve right away.
Text credit: Excerpted from SWEET PAUL EAT & MAKE, © 2014 by Paul Lowe Einlyng. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Photo credit: © Alexandra Grablewski.