Zubereitung

1. 1

   Peel potatoes and cut into chunks

2. 2

   Cook in boiling, salted water until tender, app. 15 minutes

3. 3

   Drain potatoes, add butter, horseradish and 2 tbs milk to potatoes, mash, adding a bit more milk if needed

4. 4

   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.

5. 5

   Remove salmon and cut into large chunks

6. 6

   Roughly chop the smoked salmon

7. 7

   Saut onion in oil until tender

8. 8

   Add cabbage and saut, stirring 2 - 3 minutes.

9. 9

   Add white wine, chicken stock, herbs, cover and simmer 10 minutes

10. 10

    Dissolve cornstarch in water and add to cabbage, stirring until thickened

11. 11

    Remove from heat and add yogurt and stir well to combine.

12. 12

    Add both salmons to cabbage and stir gently.Spoon into a baking dish

13. 13

    Top with potatoes

14. 14

    Bake, 400F (200C) for 15 minutes or until the top starts to brown.