Schupfnudeln in Sauerkraut Cream with Fried Kassel Strips

Summary

Ingredients

• 1 kg potato noodles, (cooling shelf)
• 2 sachets sauerkraut, (3-minute sauerkraut with bacon)
• 1 large onion (s)
• 1 apple
• some pepper, freshly ground
• a bit salt
• 2 cups Cremefine, for cooking
• 500 g smoked salmon, sliced
• some butter

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Instructions

1. Peel and finely dice the onion. Peel, halve and quarter the apple and remove the core. Cut the apple quarters into small pieces. Cut the smoked salmon slices into strips. Melt some butter in a large, high pan and fry the Kassel strips on all sides over medium heat. Season with pepper. Remove and set aside.
2. Then fry the potato noodles in this pan over low heat, adding a little butter if necessary. Also remove and set aside. Now put the sauerkraut in the pan and fry a little while stirring. Add onion and apple cubes and stir in. Carefully fold in the potato noodles. Pour in the cream and carefully mix everything together. Season with salt and pepper.
3. Arrange on a plate and spread the fried Kassel strips on top.