Chinese cabbage puree with salmon

Ingredients

• 150 g Chinese cabbage
• 50 g small potatoes (1 small potato)
• 40 g salmon fillet
• 1 splash apple juice
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Wash, trim and cut the Chinese cabbage into fine strips.

2. 2.

   Wash, peel and dice the potato into 1 cm cubes.

3. 3.

   Bring 90 ml water to a boil in a small pot. Add the cabbage and potatoes, cover, and simmer over medium heat for about 10 minutes until tender.

4. 4.

   Meanwhile, check the salmon fillet thoroughly for any remaining bones and remove them with tweezers if necessary.

5. 5.

   Rinse the salmon, pat dry with paper towels, and dice into small cubes. Add a splash of apple juice to the puree until it reaches the desired consistency. Stir the salmon cubes into the vegetables and let everything cook together for another 3–4 minutes.

6. 6.

   Finally stir in the oil and blend everything finely with an immersion blender.