Summary

Ingredients

• 1 small Head savoy cabbage
• 5 tablespoon butter, soft
• 400 g salmon fillet (s) (approx.)
• 1 lemon (s)
• 2 slices white bread or toast bread
• 100 g parmesan, freshly rated
• 200 g crème fraîche
• 3 teaspoons horseradish, freshly grated or in a glass
• 1 bunch dill
• Salt and pepper, freshly ground

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Instructions

1. Remove the leaves from the savoy cabbage, cut out the thick leaf veins. Cook in boiling salted water until just firm to the bite, rinse in ice-cold water, allow to drain (squeeze out a little if necessary) and roughly chop. Briefly sauté in 3 tablespoons butter, season with salt and pepper.
2. Preheat the (electric) grill. Cut the salmon into approx. 1 cm thick oblique strips, drizzle with a little lemon juice, season with salt and pepper.
3. Grate the white bread until crumbly, knead with the remaining butter and the parmesan. Mix the crème fraiche with the horseradish, chopped dill, salt, pepper and the remaining lemon juice. Grease a flat oval gratin dish, add the savoy cabbage, then the salmon. First spread the horseradish cream over it, then the bread and parmesan mixture. Slide the tin under the grill and grill until golden brown for about 8 minutes. With boiled potatoes.