Sauerkraut Gratin with Salmon
Rinse lemon in hot water, grate zest and squeeze juice.
Drizzle salmon with lemon juice and season with salt and pepper.
Heat butter in a small saucepan, season with 1/4 teaspoon of salt and allow to foam.
Take sauerkraut out of the can and loosen.
Spread about 1/3 of sauerkraut in buttered baking pan loosely, sprinkle with about 1/3 of lemon zest and top with 2 pieces of salmon. Dot fish with butter. Repeat layers, finishing with sauerkraut.
Whisk wine with crème fraîche and cream, season with salt and pepper and pour over gratin. Sprinkle with remaining lemon zest.
Bake in preheated oven at 200°C (approximately 400°F) for about 30-40 minutes. Garnish with lemon wedges and serve.
If desired, serve with parsley or boiled potatoes.