These eggs stuffed with salmon with creamed spinach inaugurate that traditional and delicious cuisine that I like so much and that says so much about us, that of Lent.
It seems like yesterday when we were with the roscón and tomorrow is Ash Wednesday, the beginning of Lent, the 40 days that will take us directly to Holy Week, one of the most beautiful weeks of the year and that in my land are celebrated with so much passion and art at the same time.
Ingredients
- 5 eggs
- salt
- 1 fresh salmon fillet
- A little oil
- 400 g fresh spinach
- 2 garlic dienets, minced
- 40 g pine nuts
- 40 g flour
- 400 ml milk
- 1 teaspoon nutmeg
- 1/2 teaspoon freshly ground black bell pepper
- 1 teaspoon salt
- a little sweet paprika
- 50 g grated cheese
Directions
In a saucepan with water and a little salt, boil the eggs until they are cooked. Reserve.
Season the salmon with salt and pepper and in a pan with a little oil, score the salmon on both sides until it is done. Put crumble on a plate with the help of two forks.
Peel the eggs and cut them in half. Remove the yolks and put together with the salmon and crush until you get a homogeneous paste.
Fill the eggs and set aside.
In a deep frying pan, brown the garlic and pine nuts in a little oil. When they are ready, add the chopped spinach and stir non-stop until they are cooked.
Form a hole in the center of the pan and put the flour. Stir well for a couple of minutes so that the flour is tested and gradually add the warm milk without stopping stirring each time.
When the béchamel is ready, put the eggs on top of the spinach. Sprinkle with a little sweet paprika and top with grated cheese. Grill until golden brown and that's it!
Tips and Tricks
- I have used salmon but you can use ham, chicken or meat if you prefer
- Difficulty: easy
- Preparation time: 30 minutes
- Servings: 3
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