Spinach toasts with crème fraîche and salmon

Name: spinach toasts with crème fraîche and salmon
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Dutch
Ingredients: 1 egg beaten; 50 g flour; 100 g cut leaf spinach (pack 450 g, freezer), thawed; 1 bag bunch onion (3 pieces), in thin rings; 2 el flat leaf parsley (box 20 g), finely chopped; 1 el sunflower oil; 8 tl creme fraiche; 1 package smoked salmon fillet 100 g

A tasty Dutch recipe. The snack contains the following ingredients: fish, egg (beaten), flour, leaf spinach ((pack 450 g, frozen), thawed), spring onion ((3 pieces), thin rings), flat parsley ((bowl 20 g), finely chopped), sunflower oil, crème fraîche and smoked salmon fillet (100 g).

Ingredients

Directions

Mix the egg with the flour.
Add the spinach.
Mix the spring onion with the parsley and pepper and salt through the spinach mixture.
Heat the oil in a frying pan with non-stick coating.
Spoon 8 tablespoons in the pan with a tablespoon and press them a little so that you get thick little pancakes.
Fry over 6 min.
Over a medium heat.
Turn halfway and then let them cool down.
Put 1 tsp crème fraiche on each poffertje and place a piece of smoked salmon fillet..