Salmon and Sauerkraut in crunchy papillotes

This is hardly a recipe because it is so quickly put together and because you can accommodate it in so many idiosyncratic ways! But it is very healthy and delicious and I have produced it so many times over the past months that I feel I have to include it… This is a family food diary first and foremost, after all.

Sauerkraut is a pickled cabbage that is used a lot in Macrobiotic cooking because it is very digestible : it promotes good bacteria in the digestive system. It is also a great combination with oily fish for it helps the digestion of fat. I find that its sour taste compliments salmon particularly well. This recipe is inspired by one found on the associative French site Marmiton.org.

Ingredients list:

  • Sheets of filo or strudel pastry
  • Onions, 2
  • Fillets of fresh or smoked salmon
  • Soya cream or crème fraîche
  • Rapeseed oil
  • salt and pepper
  • Fresh or dried dill
  • Tin of Sauerkraut (cabbage in brine): Check for a Sauerkraut that does not contain added sugar – sadly, some pickles do…
  • Small glass of white wine – I’d happily drink the rest over the meal.
Peal and chop the onions and cook them in a little oil until soft.
Mix in the drained sauerkraut. Add a small glass of white wine and let it steam off. Reserve.
Chop the salmon in large chunks. Add the cream, seasoning and the onions. Toss it so the sauce coats each morsels.
Spreand your strudel pastry or lay the filo sheets. One sheet is enough to wrap around.
Put a big scoop of drained Sauerkraut filling in the top corner of each sheets, top with some salmon chunks and start rolling down diagonally, tucking the sides in as you roll.
Put the parcels in an oven tray, sprinkle a little oil and bake at 180º for 20 to 30 minutes. Enjoy with the rest of your wine.

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