Sauerkraut and Fish Pie

Peel onion and chop finely. Heat 2 tablespoons of butter in a pan and saute onion. Add sauerkraut with spices and saute briefly. Deglaze pan with wine and season with salt and pepper. Simmer for about 20 minutes on low heat. Remove spices.

Rinse chard and cut out stems. Blanch leaves in boiling salted water for a few minutes, rinse in cold water and drain. Pat dry. Whisk eggs with sour cream, season with salt and pepper. Drizzle salmon with lemon juice and season with salt and pepper. Layer chard leaves, overlapping, on a flat surface and top with salmon. Wrap fish in chards.

Roll out pastry into two circles and line greased pie dish with one circle, making an edge all around. Fill with half of well drained sauerkraut, smooth and put wrapped fish on top. Cover with remaining cabbage mixture. Pour egg cream mixture over it and line with remaining dough. Cut out shapes from remaining dough (for example, fish) and place on top of pie. Brush pie top with beaten egg yolk. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes or until golden brown. If pie browns too quickly, cover with aluminum foil.