Sauerkraut stew with salmon and dill

Peel the potatoes and cut into cubes. Let the sauerkraut in a sieve drain well and press out the last moisture. Heat half the butter in a frying pan and stir in the potato cubes and sauerkraut. Bake for 2-3 minutes.

Then add 150 ml of water with salt and freshly ground pepper. Smother the sauerkraut and potato covered in 20 minutes until done.

Halve the forest onion in length. Rub the pieces of salmon with salt and pepper. Melt the rest of the butter in a frying pan and place the pieces of salmon in it. Spread the spring onions and sprinkle the lemon juice over the salmon. Smother the salmon covered on a low heat for 8-10 minutes.

Mash the potatoes and sauerkraut. Scoop the crème fraîche and half of the dill through and warm well until it becomes a creamy stew.

Serve the stew with the salmon on it. Divide the wisps of spring onions and the remaining dill over them. Let the fish gravy boil over high heat and serve separately.