John Myers
Matjessalat
The perfect matjessalat recipe with a picture and simple step-by-step instructions.
- 2 Herring fillets
- 1 Onion red
- 1 Onion
- 0,5 tbsp Rapeseed oil
- 100 ml Apple Cider Vinegar
- 200 ml Water
- 1 Bay leaf
- 1 tsp Juniper berries
- 1 tsp Green peppercorns
- 100 g Remoulade
- 100 g Yogurt
- 1 tsp Mustard
- 1 tsp Bavarian mustard
- 0,5 tsp Ground coriander
- 1 Apple
- 3 Gherkins pickles
- Lemon juice
- Salt and pepper
- 2 Stems Fresh dill
- For the spice and vinegar stock: peel the onions, first cut into wedges and then into strips. Steam in hot oil until translucent. Deglaze with vinegar and water. Add the spices, simmer for about 15 minutes, then let the stock cool down. Rinse the matjes fillets, pat them dry, place a flat bowl and pour the stock over them. Cover and cool and leave to stand for about 4 hours. Remove the matjes fillets from the stock, pat dry and cut into 1-2 cm pieces.
- Mix the yoghurt, tartar sauce, lemon juice, salt, pepper and both types of mustard in a bowl. Cut a gherkin into small cubes. Peel and halve the apple, remove the core. Cut the apple into wedges, then cut into thin slices. Apple slices, gherkin cubes and matjes stir in.
- Arrange the matjes salad on plates, serve sprinkled with the onions from the stock and dill. For the decoration, cut the remaining two gherkins into compartments and garnish with apple wedges.
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