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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

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

1

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).

2

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.

3

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.

4

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

5

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.

6

Add the Jeruzalem artichokes and let simmer for ± 5-7 minutes until a knife or fork passes through the artichokes easily.

7

Drain and let cool so it's easier to touch.

8

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.

9

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

10

In the meantime prepare your eggs (if using) and your smoked salmon or mackerel.

11

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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