Instructions: Bring a large pot of water to a boil, add a little salt, then add the shredded cabbage and return to a boil. Reduce the heat to a simmer and cook 5 to 8 minutes. Drain off most of the water, leaving only a little in the pan. Add the caraway seeds and cream, and cook over a gentle heat for about 5 minutes, until the cabbage is well-cooked and just bound by the cream. Adjust the seasoning and stir in the smoked salmon. Keep warm.

Heat a large frying pan, add the oil and 2 tablespoons of the butter, then fry the cod, skin-side first, for 3 to 4 minutes per side, until golden and crisp. When it is done, divide the cabbage among 4 serving plates, top with a crisp piece of cod, and sprinkle a little sea salt and pepper over it.

Heat a small frying pan, melt the remaining 6 tablespoons butter, then add the lemon juice and finally the horseradish. Pour the sauce over the cod and cabbage hash, and serve immediately with plain mashed potatoes. - From

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