Today I bring you a recipe that I'm sure, once you try it, you'll make again a lot. These salmon-stuffed eggs with spinach béchamel are quite a discovery. It's a very simple dish to prepare, the result is delicious and very creamy. Since you can make it with whatever filling you like, it's a perfect leftover recipe.
This time, the filling for the eggs is fresh salmon cooked on the griddle, and it turns into a great dish for Lenten Fridays, although I assure you it is ideal on any other occasion. Also, I venture to say that with another fish, with chicken, with beef, with ham or with prawns, they'll be just as tasty and will make you look fantastic.
The final gratin touch is a real success, so preparing them in a stainless steel pan, like the Signature Bra high-sided stainless steel pan is an advantage, since nothing else gets dirty. Being oven-safe, once the dish is ready we only need to sprinkle the grated cheese on top, and gratin without changing utensils!
Here you have this wonderful recipe for salmon-stuffed eggs with spinach béchamel. I hope you like it as much as I do.
Ingredients
- 5 eggs
- 1 fillet or 1 slice of salmon
- 400 g of fresh spinach
- 400 ml of warm milk
- 40 g of country pine nuts
- 40 g of flour
- 2 garlic cloves finely chopped
- EVOO
- 1 teaspoon of salt
- 1 teaspoon of nutmeg
- 1/ teaspoon of freshly ground black pepper
- A little sweet or sweet-and-sour paprika
- 50 g of grated cheese
Preparation
- Cook the eggs in a saucepan with water. When the water starts to boil, let them cook for 10-11 minutes. Once the time has passed, remove the saucepan from the heat and put the eggs in cold water to stop the cooking.
- Heat a pan with a little oil and cook the salmon, seasoned to your taste. When it's done, flake it and set aside in a deep plate or bowl.
- The eggs will be cold by now, so you can peel them. Cut them in half, remove the yolks and put them with the flaked salmon.
- Mash the salmon with the yolks using a fork and fill the eggs with the resulting mixture. Set aside.
- Preheat the oven (grill/broiler function).
- Heat the Signature Bra deep stainless steel pan over medium heat with a little EVOO and lightly brown the garlic and the pine nuts, stirring so they don't burn.
- When they're golden, add the cleaned and chopped spinach and stir. Let them cook a little.
- Add the flour and stir well so it toasts a bit.
- Add the milk little by little, stirring constantly, so the béchamel cooks.
- When the béchamel is ready, arrange the salmon-stuffed eggs on top, sprinkle with a little paprika and cover with the grated cheese.
- Take the pan to the oven and gratin until you see the cheese is golden.
- Remove the pan from the oven and bring it to the table to serve directly. Enjoy your meal!
Thanks to BRA for such a delicious recipe!
