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Smashed Jeruzalem Artichokes with Crispy Capers, Creamed Spinach, Hot Smoked Salmon and a Poached Egg

25 November 2023

Wow what a mouthful as a title! But wow what a mouthful in flavour! Just great combinations: earthy crispy Jerusalem artichokes, pan fried in butter and topped with little crispy zingy capers to counterbalance the butter, a great contrast! Spinach, egg and salmon are a separate match made in heaven, but all together you have one hell of a dish.

I made the creamed spinach myself but feel free to use the frozen ready made kind if you’re in a rush. Then you pretty much just need to make the Jerusalem artichokes (± 20 minutes), boil or poach an egg and lightly warm up the salmon. It can all be on the table within 20 Minutes!

Smashed Jeruzalem Artichokes with Crispy Capers and Creamed Spinach

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Dinner French, classic, European
By Saffron Serves: 2
Prep Time: 5 minutes Cooking Time: 20 - 40 minutes (depends if you make your own creamed spianch) Total Time: 25 - 45 minutes


  • 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


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!

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