Sauerkraut with pineapple
Potato salmon dish
- 500 GRAM SAUERKRAUT
- 750 GRAM POTATOES, peeled and sliced
- 250 GRAM PINEAPPLE, cubed
- 250 GRAM HAM, cubed
- 1 ONION, chopped
- 100 GRAM CREAM CHEESE
- 1 TSP THYME, chopped
- 1 TBSP MUSTARD
- 750 GRAM POTATOES, peeled
- 1 CUP CREAM
- 100 GRAM CHEESE, grated
- 200 GRAM SMOKED SALMON, in strips
- HANDFUL DILL, chopped
Stir fry the onion 5 minutes. Cook the potato slices 15 minutes. Mix the sauerkraut with the pineapple, the mustard, the onion, the ham and pepper and salt to taste and put this in a greased oven dish. Cover with the potatoes. Mix the cream cheese with the thym and brush this over the potatoes. Bake half an hour at 200 degrees Celsius.
Cook the potatoes 15 minutes and slice them. Distribute half of the potatoes on the bottom of a greased oven dish, followed by half of the salmon, half of the cheese and half of the dill. Repeat the process. Pour the cream on top and bake the dish half an hour at 200 degrees Celsius.
The Worldcook has another delicious recipe combining potato and smoked salmon.
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for Worldcook's recipe page