Summary

Ingredients

• 750 g jacket potato (s), sliced
• 750 g savoy cabbae
• 500 g salmon fillet (s)
• 50 g butter
• 500 ml milk
• 1 processed cheese corner
• 2 tablespoon horseradish
• 2 tablespoon breadcrumbs
• 2 tablespoon parmesan
• 25 g flour
• possibly parsley

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Instructions

1. Clean the savoy cabbage and cut into fine strips. Blanch the strips in boiling salted water for about 3 minutes, then rinse in cold water. Then mix with the horseradish.
2. Clean, sour and salt the salmon.
3. Knead the flour with 25 grams of butter and stir into the boiling milk. Slowly dissolve the processed cheese in it and let it cool down a little.
4. Grease a baking dish, preheat the oven to 200 degrees.
5. Now place a layer of jacket potato slices in the baking dish, season with salt and pepper. Half of the savoy cabbage on top. Season this layer again. Now place the salmon on this layer, cut into slices as thick as a finger. Spread the savoy cabbage on top again and a last layer of potatoes on top.
6. Season each layer again. Now pour the cheese sauce over it. Mix the breadcrumbs with the Parmesan cheese and sprinkle over them. Finally, put the remaining butter in flakes on the casserole.
7. Bake the casserole in the oven for about 35 minutes. Sprinkle with chopped parsley before serving.