Smashed Jeruzalem Artichokes with Crispy Capers, Creamed Spinach, Hot Smoked Salmon and a Poached Egg
Smashed Jerusalem Artichokes with Crispy Capers, Creamed Spinach, Hot Smoked Salmon & a Poached Egg—a bit of a mouthful for a title, but trust me, every bite is packed with incredible flavour!
This dish is all about contrast and balance. Earthy, nutty Jerusalem artichokes are smashed and pan-fried in butter until golden and crisp, then topped with crispy, zingy capers for the perfect hit of saltiness and acidity. Meanwhile, the classic combo of creamy spinach, rich hot smoked salmon, and a silky poached egg creates a luxurious, comforting base. And when you break into that runny yolk? Pure heaven.
Making creamed spinach from scratch is super easy (and extra delicious!), but if you’re short on time, a good-quality frozen version works too. Once that’s sorted, this dish comes together in just 20 minutes—a quick yet impressive meal for brunch, lunch, or even a light dinner.
Why You’ll Love This Recipe
✔️ Crispy, buttery goodness – Golden-brown Jerusalem artichokes with crispy capers for an irresistible bite.
✔️ Creamy & comforting – Spinach, poached egg, and hot smoked salmon create the dreamiest combo.
✔️ Easy but elegant – Feels fancy, but it’s quick and simple to put together.
✔️ Ready in 20 minutes – A showstopping dish without the long prep time!
✔️ Versatile – Perfect for brunch, lunch, or a light but satisfying dinner.
Serve it up, break that yolk, and enjoy every delicious bite! Looking for more Jerusalem Artichoke inspiration? Then try my Crispy Smashed Sunchokes or Sunchoke, Fennel and Potato Soup with Crispy Bacon & Kale. Or keep it simple with Crispy Roasted Jerusalem Artichokes with Garlic and Thyme.
Recipe for the creamed spinach inspired by All Recipes.
Smashed Jeruzalem Artichokes with Crispy Capers and Creamed Spinach
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- Creamed spinach (± 20 minutes, or skip this and use ready made frozen creamed spinach)
- 400 g spinach, washed
- 1/2 - 1 cup cream (more if needed)
- 1 tbsp butter
- Grated nutmeg, to taste
- Pepper & Salt to taste
- Smashed Jeruzalem artichokes
- 1 tbsp olive oil
- 1 tbsp butter
- 400 g Jeruzalem artichokes, washed
- 2-3 tbsp capers, drained
- Pepper & salt to taste
- To serve (optional)
- Egg: poached, boiled or fried
- Smoked salmon or mackerel
Instructions
Creamed spinach
Bring a large pan of water to the boil and add the spinach. Blanch for 30 seconds, then remove from the water with tongs and let it cool in a bowl of ice water to stop the cooking process. (You can use the water for the jeruzalem artichokes later on).
Squeeze out as much liquid as you can, either with your hands or the back of a large spoon pressed onto a sieve, or both.
Add the spinach to a blender, season with pepper and salt and add 1/4 cup of cream to start. Blend until smooth, adding more cream if the consistency is too thick.
Pour the mixture into a pan and add the butter and grate in the nutmeg. Bring to a simmer, taste and season with pepper & salt and more nutmeg if you like. Add more cream if you's like a wetter consistency. Let simmer for 5 minutes, then turn the heat off and set aside.
Smashed Jeruzalem artichokes
Bring a large pot of water to the boil (or use the water from the spinach) and salt generously. It should taste as savoury as a soup, this will help flavour the Jeruzalem artichokes.
Add the Jeruzalem artichokes and let simmer for ± 5-7 minutes until a knife or fork passes through the artichokes easily.
Drain and let cool so it's easier to touch.
Lay them out on a chopping board and smash them carefully with the bottom of a glass, plate or heavy skillet. Don't over smash them, or they'll just turn to mash.
Heat olive oil in a heavy based skillet and add the artichokes. Let them fry away on medium-high heat without moving them for ± 4-5 minutes until browned on 1 side. When nice and browned, flip them and add the butter and the capers. Fry on this side until nice a browned on all sides, basting with the butter & capers now and then.
To serve
In the meantime prepare your eggs (if using) and your smoked salmon or mackerel.
Heat up the spinach, divide it over 2 bowls. Place the Jeruzalem artichokes on top, topped off with the egg and chunks of smoked fish. Finally drizzle the butter sauce with the fried capers over the top. Enjoy!
