

Peel potatoes and cut into chunks
Cook in boiling, salted water until tender, app. 15 minutes
Remove salmon and cut into large chunks
Roughly chop the smoked salmon
Saut onion in oil until tender
Add cabbage and saut, stirring 2 - 3 minutes.
Add white wine, chicken stock, herbs, cover and simmer 10 minutes
Dissolve cornstarch in water and add to cabbage, stirring until thickened
Remove from heat and add yogurt and stir well to combine.
Add both salmons to cabbage and stir gently.Spoon into a baking dish
Bake, 400F (200C) for 15 minutes or until the top starts to brown.
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