Ingredients
350 g spinach, trimmed
400 g fresh smoked kahawai, terakihi or hapuku
¼ cup cream
50 g butter
Grated nutmeg
¼ tsp SIDS CRAZY SALT
White pepper
Hollandaise sauce
Directions
Preheat oven grill to 250°C.
Blanch and refresh spinach leaves. Break smoked fish into chunky pieces and warm in a pot with cream.
Heat a pan with butter then add spinach. Stir and add nutmeg, SIDS CRAZY SALT and pepper.
Place some spinach in a ramekin or small entrée bowl. Fill ¾ with fish. Top with a little Hollandaise sauce and place under the grill for 1 minute to glaze.
Serve immediately.
