Salmon Patty with Lost Egg and Spinach

Ingredients

• 300 g salmon fillet
• 5 eggs
• 1 EL freshly chopped dill
• 2 EL breadcrumbs
• Salt
• Lemon juice
• pepper (ground)
• 2 EL vegetable oil (for frying)
• 4 EL vinegar
• 250 g Spinach
• 1 Garlic clove
• 1 EL Butter

Instructions

1. 1.

   Rinse the salmon, pat dry and roughly cube. Do not over‑chop in a food processor. Mix one egg with dill into the salmon and add enough breadcrumbs to make the mixture workable. Season with salt, lime juice, and pepper, then shape into four small patties.

2. 2.

   Fry the patties in hot oil in a pan for 2–3 minutes per side until golden brown.

3. 3.

   Add vinegar to about 1 l water in a pot and bring to a boil. Reduce heat and gently slide eggs into the near‑boiling water using a cup. Drop each egg into a round mold with a spoon, ensuring the yolk is fully surrounded by white. Poach for 4 minutes until the whites set but yolks remain soft.

4. 4.

   Wash, rinse, and drain the spinach. Peel and finely mince garlic; sauté briefly in hot butter. Add spinach and let it wilt. Season with salt and plate lightly drained spinach on a dish. Top each salmon patty with a poached egg, season lightly, and serve.