Tim Mälzer: Labskaus mit Pochiertem Lachs

Serves four

2 onions

1 tin corned beef

2 tbsp. pork lard or butter

200 ml veal stock or vegetable broth

400g cooked starchy potatoes,

425g cooked red beets, peeled

Salt Pepper

150 ml water

100 ml white wine

4x125g fillets of salmon

4 eggs

25g butter

4 pickled gherkins

Peel and finely dice the onions. Cut the corned beef into chunks. Heat the lard or butter in a small pot and add the onions, then cook and stir until translucent. Add the corned beef and veal stock, bring to a boil and let cook for 1-2 minutes. Pass this mixture, along with the potatoes and beets, through a food mixer on medium setting. Reheat and season.

Bring the water and wine to a boil in a pan. Lightly season, add the salmon fillets and poach, covered, over medium heat for 6-7 minutes. Fry the eggs in melted butter in a non-stick pan, sunny-side up. Serve the Labskaus with salmon, an egg and sliced gherkins on top.