Instructions: Melt the butter in a small pan and add the shallot and juniper and sweat for 5 minutes, then add the wine and reduce by half, add the stock and cream and bring to the boil. Simmer gently so as to thicken the sauce slightly. Set aside and keep warm.

Remove the choucroute from the jar and heat it in a pan.

Heat a large frying pan and when hot add the salmon portions and fry briskly for less than a minute on each side and then remove.

To serve put a pile of choucroute on each plate and surround with a portion of salmon, finally stir the horseradish into the sauce and spoon it around the edge of the plate.

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