Time: 1 ora e 20 minuti + riposo
Difficulty: minima

Ingredients for 6 people:
500 g of fresh spinach
600 g of salmon fillet
250 g of porcini mushrooms
6 tablespoons of Traditional Balsamic Vinegar of Reggio Emilia D.O.P.
2 eggs
80 g of fresh cream
20 g of Parmigiano Reggiano D.O.P. grated
gluten-free butter and rice flour for the mold
extra virgin olive oil
fine salt
ground black pepper

Method
Remove the spinach from the base and the stalks of the stalks and wash them several times in plenty of water, until all the earth is gone; then cook them in a non-stick pan with 2 tablespoons of oil for 5 minutes, adjusting with salt at the end. Remove them with a forceps, drain them well, then transfer them to a bowl and let them rest for 10 minutes; at the end, place them in a tall and narrow jug with the eggs, the cream and the Parmesan and pass it all with the immersion blender, until obtaining a homogeneous and smooth consistency.
Pour the mixture into a greased and floured plumcake mold and place in a pan with high sides; fill the latter with the water necessary to reach the mold for 1/3 of the height and cook in a bain-marie in the hot oven at 160 ° C for 30-40 minutes.
In the meantime, clean the porcini mushrooms, brushing them with a special utensil or wiping them with a kitchen towel and depriving them of any impurities between the slats; cut into slices and cook in a non-stick pan with 2 tablespoons of oil for 4 minutes, then add salt and complete with a pinch of pepper.
Divide the salmon fillet into 6 equal parts and cook it on a hot cast iron grill for 4 minutes each side; at the end, season with a pinch of salt.
Turn the spinach pie upside down on a cutting board, gently unmold it, let it rest for a few minutes, then cut it into slices. Divide the porcini mushrooms into individual dishes, lay the salmon on top and arrange some slices of spinach flan. Complete with a few drops of balsamic vinegar and serve.