Spinach soup with salmon

Ingredients for Spinach soup with salmon

Instructions for Spinach soup with salmon

To prepare the Spinach soup with salmon recipe, please follow these instructions:

Frozen spinach is thawed and the water is knocked off. The French bread is crumbled well and mixed with the cream - spinach comes in. The eggs are divided into flowers and white, the flowers are stirred in the spinach, salt and possibly. Stir the musk in the whites whipped stiff and turn in gently. Small round ovenproof molds are well lubricated and the spinach is poured in. The molds are put in the oven in a water bath halfway up the molds and put them on the bottom groove at approx. 175 gr. For approx. 30 min. Let them cool off. On a dish, first make salmon strips or sliced ​​- put on a spinatop - over this again a small piece of salmon, decorated with a small tote dill.

A dressing of equal parts of quark naturel and 9% sour cream is served, which is stirred with crushed garlic, salt and pepper. Flutes are nice as accessories.

The spinach peaks are well-suited to freeze-thaw and deal with the salmon.