in Recipes

Schupfnudeln with sauerkraut and salmon

Spread the love

Ingredients for 4 servings:

  • 500 g pasta (ready-made potato dumplings)
  • 500 g sauerkraut
  • 100 g onion(s)
  • 1 tsp oil
  • 125 g apple
  • 250 g salmon fillet(s), frozen
  • 100 g cheese (grated Emmental)
  • 50 g walnuts, chopped or cashew nuts
  • 10 g mustard
  • salt and pepper
  • Chives, chopped
  • curry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring water to a boil with a little salt and cook the dumplings for about 10 minutes. Meanwhile, chop the onion and sauté it in oil in a large pan. Add the salmon, followed shortly thereafter by the sauerkraut with its juice, and sauté for another 10-15 minutes. Add the grated apple, chopped nuts, and grated cheese, and season with salt, pepper, curry powder, and mustard. Sauté until the cheese has melted (about 5 minutes). Mix with the cooked dumplings and sprinkle with chopped chives.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fish gratin with tomatoes

olive sticks