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Categories:
potatoes horseradish butter milk salmon lemon juice bay leaf black peppercorns either cabbage onion chicken stock white wine tarragon chives cornstarch yogurt olive oil
Viewed: 54 - Published at: 5 years agoIngredients
- 2 potatoes mediums
- 1 tablespoon horseradish
- 1 tablespoon butter
- 3 tablespoons milk
- 8 ounces fresh salmon
- 1 teaspoon lemon juice
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 4 ounces smoked salmon either wet or dry smoked
- 8 ounces savoy cabbage sliced
- 1 onion chopped
- 1 cup chicken stock
- 1/2 cup white wine
- 1 teaspoon dried tarragon
- 1 teaspoon dried chives
- 2 teaspoons cornstarch dissolved in 1 tbs water
- 1/2 cup plain yogurt or Greek
- 1 tablespoon olive oil
Method
- Peel potatoes and cut into chunks
- Cook in boiling, salted water until tender, app. 15 minutes
- Drain potatoes, add butter, horseradish and 2 tbs milk to potatoes, mash, adding a bit more milk if needed
- Put fresh salmon in a medium skillet, add water to almost cover, lemon juice, bay leaf and peppercorns. Cover and poach until done, 12 - 15 minutes. It should be opaque and flake easily with a fork.
- Remove salmon and cut into large chunks
- Roughly chop the smoked salmon
- Saute onion in oil until tender
- Add cabbage and saute, stirring 2 - 3 minutes.
- Add white wine, chicken stock, herbs, cover and simmer 10 minutes
- Dissolve cornstarch in water and add to cabbage, stirring until thickened
- Remove from heat and add yogurt and stir well to combine.
- Add both salmons to cabbage and stir gently.
- Spoon into a baking dish
- Top with potatoes
- Bake, 400F (200C) for 15 minutes or until the top starts to brown.
