Wilted Spinach with Smoked Salmon and Raspberries

Name: Wilted Spinach with Smoked Salmon and Raspberries
Yield: Serves 4 as an Appetizer
Cuisine: Norway
Ingredients: Pink peppercorns for garnish; ½ cup crème fraîche or sour cream; ½ pound spinach leaves, tough stems removed, thoroughly washed and patted dry; 1 to 2 teaspoons sugar; Olive oil; 2 tablespoons Raspberry Vinegar or white wine vinegar, or more to taste; 16 raspberries; 8 to 12 thin slices smoked salmon; Fine sea salt and freshly ground black pepper

Preparation info

Serves
4
as an Appetizer

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

TART RASPBERRIES CONTRAST NICELY WITH SALTY SMOKED SALMON, AND ALMOST-CHARRED SPINACH GIVES THIS ELEGANT DISH, WHICH YOU CAN PREPARE IN MINUTES, A NICE EARTHY FLAVOR.

Ingredients

½ cup crème fraîche or sour cream
16 raspberries
2 tablespoons

Europe
Norway
Scandinavian
Starter
Pescatarian
Gluten-free
Scandinavia
Nordic

Method

Preheat the broiler.

To prepare the dressing, combine the crème fraîche, half the raspberries, the vinegar, and sugar in a small bowl. Season with salt and pepper. The dressing should be pleasantly tart.

Spread the spinach leaves on four ovenproof dinner plates. Sprinkle lightly with olive oil. Place the spinach under the broiler for 1 to 2 minutes, until the leaves have started