Sauerkraut soup with smoked mackerel
Heat the oil in a soup pan and fry the bacon cubes crispy.
Keep some green leaves from the spring onions separately to garnish. Stir the rest of the spring onion with the sauerkraut and paprika powder through the bacon cubes and stir-fry 2-3 minutes.
Pour in the wine and stock and simmer for 10-12 minutes. Stir in half of the crème fraîche.
Divide the mackerel over 4 warm plates or bowls. Scoop the hot casserole soup on top, divide the rest of the crème fraîche over it and sprinkle with spring onions.
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