Cauliflower purée with salmon and spinach

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 cauliflower
• 2 1 sprig thyme
• 3 1 bayleaf
• 4 1 garlic clove
• 5 50 g butter
• 6 100 g cream
• 7 100 g smoked salmon
• 8 400 g fresh spinach
• 9 1 shallot
• 10 30 g butter
• 11 salt
• 12 pepper
• Total weight: 1,920 grams

Times:

Preparation	Cooking	Start to finish
50 min.	25 min.	1 hour 9 min.

Step by step recipe

• 1:

  Cauliflower purée

  
  Prepare 1 cauliflower.
• 2: Slice for faster cooking (a mandolin is ideal for this), and pour into a large saucepan.
• 3: Cover with plenty of water, season with salt and add 1 sprig thyme, 1 bayleaf and 1 garlic clove, then place over medium heat.
  Cook until cauliflower is tender.
• 4: Drain and discard the herbs and garlic clove.
• 5: Return to the pan and blend until smooth.
  Return to medium heat and whisk in 50 g butter and 100 g cream, then check the seasoning.
  Your cauliflower purée is now ready, so keep it warm, covered.
• 6:

  Salmon and spinach

  
  Cut 100 g smoked salmon into small cubes, then set aside.
• 7: Prepare 400 g fresh spinach, but do not cook, set aside.
• 8: Chop 1 shallot.
• 9: In a large frying pan over medium heat, pour in 30 g butter and, when hot, add the minced shallot, salt and pepper.
  Cook for 1 minute, without browning.
• 10: Add the spinach, and let it "fall", stirring regularly...
• 11: ...until just cooked, keep warm.
• 12: In a small frying pan over medium heat, brown the salmon cubes to taste.
• 13: Assemble: On a warm plate, pour a thick layer of cauliflower purée, place pieces of grilled salmon on top, surround with spinach, and serve immediately, piping hot.

Remarks

If you're using sliced smoked salmon, cut into strips rather than small cubes.
For an even smoother purée, cook the cauliflower in milk rather than water.

---