Peel the onions and chop them finely.
Heat the butter (1) in a wide frying pan. Sauté the onion until light yellow. Add the long grain rice and sauté until translucent. Add the sauerkraut and sauté briefly. Add the white wine, juniper, bay leaves, cloves and peppercorns in a tea ball and place it in the sauerkraut. Meanwhile, make the sauerkraut over medium heat with the lid closed, stirring occasionally, for about 90 min. If the liquid boils down too much, add a little white wine. Finally, remove the tea egg.
Just before serving, season the salmon fillets with salt and lemon pepper. Heat the butter (2) in a non-stick pan until it foams. Meanwhile, roast the salmon fillets in it on both sides for a total of 3 to 4 min. Immediately before serving, stir the champagne and crème fraîche into the sauerkraut. Season to taste with salt and freshly ground pepper. Arrange the sauerkraut with the salmon fillets on warmed plates.