Sauerklachs

Ingredients for 2 servings:

• 300 g salmon, fresh
• 1 pack of sauerkraut, 400 – 500 g
• 150 g beetroot from the jar
• 100 g feta cheese
• 300 g potatoes, floury
• 10 cocktail tomatoes
• 1 shot of milk
• ½ bunch of spring onions
• 1 cup of cream
• 3 tbsp mustard seeds
• 7 juniper berries, crushed
• 2 bay leaves
• 1 lemon(s)
• salt and pepper
• 1 shot of gin
• some oil for frying
• Sugar
• some parsley, chopped

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Salmon on sauerkraut mash

Peel the potatoes, boil in salted water until tender, and drain. Make mashed potatoes from the potatoes and milk. Cut the spring onions into small rings and sauté in a little oil until translucent. Add the bay leaves, crushed juniper berries, and mustard seeds, pour in the cream, and fold in the drained sauerkraut. Finely chop the beetroot and add it. Fold the mashed potatoes into the mixture, season with salt, pepper, gin, and the juice of half a lemon. Season the salmon with salt and pepper and fry briefly on both sides in hot oil, then transfer to a small baking dish, cover with crumbled feta, and bake in the oven at 200°C for about 10 minutes. Meanwhile, caramelize a little sugar in a small pan, add the cherry tomatoes, and toss for about a minute. Arrange the sauerkraut mixture on plates, top with the gratinated salmon and tomatoes, and garnish with chopped parsley. Season with the remaining lemon juice, salt, and pepper to taste.