John Myers
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Ingredients
Kassler salmon on sauerkraut:
- 600 g 4 slices of smoked salmon, 150 g each
- 500 g Wine sauerkraut
- 1 tbsp Lard
- 1 tbsp Sunflower oil
- 1 tbsp Sugar
- 2 tbsp Sweet chili sauce
- 400 ml Delicate broth (1 teaspoon instant broth)
Onion and potato mash: (For 2 people!)
- 400 g Potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tbsp Butter
- 1 tbsp Creme fraiche Cheese
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Freshly grated nutmeg
- 100 g 1 Onion peeled
- 0,5 tsp Sweet paprika
- 1 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
Instructions
Kassler salmon on sauerkraut:
- Peel and dice the onion. Heat lard (1 tbsp) and sunflower oil (1 tbsp) in a saucepan, fry the onion cubes with sugar (1 tbsp) in it, add the sauerkraut, season with sweet chilli sauce (2 tbsp) and fry briefly. Add the smoked salmon slices and pour the delicate broth (400 ml) over them. Let everything simmer / boil with the lid on for about 30 minutes.
Onion and potato mash: (For 2 people!)
- Peel the onion, cut in half, cut into slices and pull apart in strips. Mix the onion strips with sweet paprika (½ teaspoon) and stir / fry in a pan with sunflower oil (1 tbsp) until golden-brown. Season with coarse sea salt from the mill (2 big pinches). Peel and dice the potatoes, cook in salted water (1 teaspoon salt) ground with turmeric (1 teaspoon) for 20 minutes, drain and return to the hot pot. Add butter (1 tbsp), crème fraîche (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and mix well with the potato masher work through / stamp through.
Horseradish Cream:
- Grate horseradish (2 tbsp) fresh. Whip the cream (100 ml) until stiff and mix with the freshly grated horseradish.
Serve:
- Serve Kassler salmon on sauerkraut with onion-potato mash and horseradish cream.
