Hot-smoked salmon with choucroute



For the choucroute

For the hot smoked salmon


  1. Preheat the oven to 210C/410/Gas 7.

  2. For the choucroute, heat a large saucepan over a gentle heat and add the olive oil, cabbage, garlic and bay leaf. Stir for 1-2 minutes to combine then add the vegetable stock.

  3. Bring the stock to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 40 minutes.

  4. Remove the lid, add the sultanas and continue to cook until all of the liquid has evaporated.

  5. For the salmon, place the hot-smoked salmon onto a baking tray and place into the oven to cook for 5-10 minutes, or until heated through.

  6. To serve, slice the hot-smoked salmon and place onto plates. Place a generous spoonful of choucroute alongside.