Kassel salmon roast with Maultaschen cubes in savoy cabbage and sheep's cheese sauce

Ingredients for 2 servings:

• 300 g Kasseler salmon roast, cooked
• 100 g sheep’s cheese
• 100 g savoy cabbage leaves
• 3 Maultaschen (swabian dumplings) of 100 g each
• 350 g homemade vegetable broth
• 1 tbsp soy sauce
• Sea salt and pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cut the smoked salmon roast into 6 even slices and keep warm in the oven. Roughly tear the savoy cabbage leaves and cook in boiling water for 5 minutes, then drain. Finely chop the feta cheese. Place it in a blender along with the savoy cabbage leaves, vegetable stock, and soy sauce and blend on high for 1 minute. Then transfer it to a saucepan. Bring the sauce to a boil and simmer over medium heat for 10-12 minutes. Meanwhile, dice the Maultaschen, add them to the sauce, and cook for 3-5 minutes. Season with salt and pepper and serve with the smoked salmon slices.