Schupfnudeln in sauerkraut cream with fried smoked pork strips

Ingredients for 4 servings:

• 1 kg Schupfnudeln (refrigerated section)
• 2 bags of sauerkraut (3-minute sauerkraut with bacon)
• 1 large onion(s)
• 1 apple
• some salt and pepper, freshly ground
• 2 cups of Cremefine for cooking
• 500 g smoked salmon, sliced
• some butter

Instructions

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

Peel and finely dice the onion. Peel, halve, quarter, and core the apple. Cut the apple quarters into small pieces. Cut the smoked salmon slices into strips. Melt a little butter in a large, deep frying pan and fry the smoked salmon strips on all sides over medium heat. Season with pepper. Remove and set aside. Then fry the potato dumplings in this pan over low heat, adding a little more butter if necessary. Remove and set aside. Add the sauerkraut to the pan and fry briefly while stirring. Add the diced onion and apple and stir in. Carefully mix in the potato dumplings. Pour in the cream and gently mix everything together. Season with salt and pepper. Serve on plates and arrange the fried potato dumplings on top.