breakfastpescatarianScandinavian-inspired

Egg and Smoked Salmon Roll-Ups with Sautéed Spinach

Name: Egg and Smoked Salmon Roll-Ups with Sautéed Spinach
Total time: 5 min
Yield: 4 servings
Cuisine: Scandinavian-inspired
Ingredients: 6 units large eggs; 400 g fresh spinach; 2 cloves garlic; 6 units hard-boiled eggs; 230 g smoked salmon; 60 g cream cheese (full-fat); 10 g fresh dill; 10 g capers; 4 g lemon zest; 2 g black pepper; 15 ml olive oil

5 min 4 servings

A Scandinavian-inspired breakfast featuring protein-rich egg and smoked salmon roll-ups paired with nutrient-dense sautéed spinach.

Ingredients

6 units large eggs
400 g fresh spinach
2 cloves garlic
6 units hard-boiled eggs
230 g smoked salmon
60 g cream cheese (full-fat)
10 g fresh dill
10 g capers
4 g lemon zest
2 g black pepper
15 ml olive oil

Instructions

1Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook for 9-10 minutes until fully hard-boiled. Immediately transfer to an ice bath to stop cooking and cool for 5 minutes.
2Rinse spinach thoroughly under cold water to remove any grit, then pat dry with a clean towel. Peel and thinly slice garlic cloves. Set aside for cooking.
3Peel the cooled hard-boiled eggs and slice each lengthwise into halves. Carefully remove the yolks (reserve for another use if desired). Spread a thin layer of cream cheese inside each egg white half. Wrap a small slice of smoked salmon around each egg white to form a roll-up. Garnish with chopped dill, a few capers, a pinch of lemon zest, and a sprinkle of black pepper.
4Heat olive oil in a large skillet over medium heat (about 160°C). Add sliced garlic and sauté for 1-2 minutes until fragrant and lightly golden, stirring to prevent burning. Add spinach in handfuls, stirring constantly for 2-3 minutes until wilted and bright green, ensuring it doesn’t overcook into a mushy texture.

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