Scandinavian Breakfast
2 servings
60 minutes
Scandinavian breakfast is a harmony of flavors reflecting the traditions of northern countries. The dish's base is a delicate spinach parmentier that gives it a velvety texture and a light herbal note. The taste is subtly complemented by a spicy beet sauce where the sweetness of the root vegetable intertwines with the slight tang of sour cream and the expressiveness of Dijon mustard. On this culinary canvas are rolls of lightly salted salmon that combine the tenderness of the fish with its characteristic sea aroma. The composition is completed by poached eggs with runny yolks, sun-dried tomatoes, radishes, and spinach, creating a multi-layered flavor experience. This dish is not only refined but also nutritious, perfectly suited for a hearty yet light start to the day that can energize and delight in true Scandinavian style.
1
For parmentier, mix mashed potatoes, chicken broth, cream, and spinach paste. Heat up, add salt and pepper to taste.
- Mashed potato: 500 g
- Chicken broth: 100 ml
- Cream: 50 g
- Spinach: 150 g
- Ground black pepper: to taste
- Salt: to taste
2
For the beet sauce: blend roasted beets, sour cream, Dijon mustard, vegetable oil, salt, and pepper until smooth.
- Beetroot: 20 g
- Sour cream 20% fat: 150 g
- Dijon mustard: 30 g
- Vegetable oil: 50 ml
- Ground black pepper: to taste
- Salt: to taste
3
Place hot spinach parmentier in a large deep plate, top with 3 rolls of marinated salmon, two halves of poached egg, and garnish with beet sauce, dried tomatoes, spinach, and radish.
- Mashed potato: 500 g
- Lightly salted salmon: 70 g
- Chicken egg: 1 piece
- Sun-dried tomatoes: 30 g
- Spinach: 150 g
- Radish: 10 g
