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🍽️ Crispy Salmon Patties with Poached Eggs on Spinach

337 kcal · 30 min · 4 servings

Ingredients

• 300 g salmon fillet
• 5 eggs
• 1 tbsp fresh chopped dill
• 2 tbsp breadcrumbs
• salt
• lemon juice
• pepper (from the mill)
• 2 tbsp vegetable oil (for frying)
• 4 tbsp vinegar
• 250 g spinach
• 1 clove garlic
• 1 tbsp butter

Instructions

1. 1. Rinse the salmon under running water and pat it dry with a kitchen towel.
2. 2. Cut the fish into coarse cubes.
3. 3. Pulse the fish pieces in a blender or food processor, but ensure the mixture does not become too fine.
4. 4. Mix the fish with one raw egg and the chopped dill herb.
5. 5. Add breadcrumbs gradually until the mixture is easy to shape.
6. 6. Season the mixture with salt, lime juice, and black pepper.
7. 7. Shape the mixture into four small patties.
8. 8. Heat oil in a frying pan.
9. 9. Fry the patties on each side for two to three minutes until golden brown.
10. 10. Add vinegar to a pot with about one liter of water and bring it to a boil.
11. 11. Reduce the heat so that the water is only simmering gently.
12. 12. Carefully slide the eggs one by one into the hot water using a small cup.
13. 13. Use a spoon to ensure the yolk remains enclosed by the egg white.
14. 14. Poach the eggs for four minutes until the white is set but the yolk remains soft.
15. 15. Wash the spinach and remove any tough stems.
16. 16. Let the spinach drain well.
17. 17. Peel the garlic clove and chop it very finely.
18. 18. Melt butter in a pan and sauté the garlic briefly.
19. 19. Add the spinach to the pan and let it wilt.
20. 20. Season the spinach with salt.
21. 21. Distribute the spinach onto plates and press it down slightly so that little liquid remains.
22. 22. Place a salmon patty and a poached egg on top of the spinach.
23. 23. Lightly salt the dish and serve it.

Nutrition per serving

• kcal: 337
• Protein: 26 g · Fett/Fat: 23 g · Carbs: 6 g