Smoked salmon rolls with spinach

About the dish

Setting egg custard in a water bath is an old technique in Erken's kitchen, used here as the filling for a neat small dish. The text stresses that the water must not boil, so the custard stays smooth.

How to make it

1. 1

   Make the custard

   Whisk the eggs and stir in the boiling milk. Season with salt and pepper. Pour into a well-buttered, flat dish and cook in a water bath of very hot water for about 15 minutes. The water must not boil, or the custard will not be as smooth as it should be. It should be firm when done.

2. 2

   Roll the salmon

   Cut the custard into slices or strips. Lay one slice or strip on each slice of salmon and roll the salmon around it.

3. 3

   Steam the spinach

   Wash the spinach very well and steam it in its own water, covered, for about 5 minutes. Stir in a little butter.

4. 4

   Serve

   Cut the hard-boiled eggs into fairly thick slices and remove the yolks. Place one salmon roll in each egg-white ring. Serve on the stewed spinach. The cooked yolks can be pressed through a sieve over the top, or used some other way.