Salmon Savoy Casserole

Name: Salmon Savoy Casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 1 kg Savoy cabbage; 500 g Salmon fillet; 7-10 Tbsp juice of 1/2 lemon; 1 package (250 g) Hollandaise sauce; 4-5 Tbsp Schmand; 1 TEASPOON grated horseradish (glass); 7-10 Tbsp Lemon and dill

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
1 kg Savoy cabbage
500 g Salmon fillet
7-10 Tbsp juice of 1/2 lemon
1 package (250 g) Hollandaise sauce
4-5 Tbsp Schmand
1 TEASPOON grated horseradish (glass)
7-10 Tbsp Lemon and dill

Directions

1
Peel, wash and halve the potatoes and boil them in salted water for about 20 minutes. Clean the cabbage, cut into quarters, wash and cut out the stalk. Cut the cabbage into large pieces
2
Cook cabbage in salted water for about 5 minutes. Lift out and let drain. Wash the salmon, dab dry and cut into pieces. Sprinkle with lemon juice and salt. Put potatoes, savoy cabbage and salmon in a greased casserole dish.
3
Mix hollandaise sauce, sour cream and horseradish. Pour over the casserole. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 15 minutes. Garnish with lemon and dill