Hot-smoked salmon with choucroute
Preheat the oven to 210C/410/Gas 7.
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.
Bring the stock to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 40 minutes.
Remove the lid, add the sultanas and continue to cook until all of the liquid has evaporated.
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.
To serve, slice the hot-smoked salmon and place onto plates. Place a generous spoonful of choucroute alongside.