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.
- 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.