Heat the butter on a frying pan and add rinsed and drained spinach leaves. Fry the spinach for a while, season with a pinch of salt and remove from the pan for cooling. To ensure that the spinach does not turn dark, do not fry it for too long. Break the quail egg into the frying pan, fry until done and remove from the pan. Wash and dry the pan, heat it up and sprinkle a pinch of salt into it. Fry the salmon slices fast on the hot pan until crisp.
Toast or fry a Malax loaf slice lightly. Place drained spinach on the bread slice, add the salmon slices and the mustard sauce, and place the fried egg on top. Garnish with capers, radish slices, flowers or herbs and fresh dill. Serve immediately.
Recipe: Kim Palhus