John Myers
Contents
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Ingredients
Apple matjes fillet salad:
- 150 g 1 apple
- 150 g 2.5 herring fillets
- 100 g 2 pickles
- 75 g 1 Onion
- 2 piece Hard-Boiled eggs
- 100 ml Sauce Sylter Art (contents of the matjes fillet pack)
- 2 tbsp Greek style yogurt
- 2 tbsp Cucumber water
- 1 tbsp 8-herbs frozen
- 1 tsp Light rice vinegar
- 1 tsp Lemon juice
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Jacket potatoes:
- 500 g / 10 pieces Waxy potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 * ½ cherry tomatoes for garnish
- 4 big pinches Coarse sea salt from the mill
Instructions
Apple matjes fillet salad:
- Peel and quarter the apple, remove the core and dice everything. Cut the matjes fillets lengthways into 3 strips and then dice. Cut the pickle lengthways into three slices and then dice. Peel and dice the onion. Hard boil eggs, quench and peel them off. All ingredients (onion cubes, apple cubes, cucumber cubes, boiled eggs pressed through with a kitchen helper, 100 ml Sylter-style sauce, 2 tablespoons Greek style yogurt, 2 tablespoons cucumber water, 1 tablespoon 8-herb frozen food, 1 teaspoon light rice vinegar, 1 teaspoon lemon juice, 2 strong ones Pour pinches of coarse sea salt from the mill, 2 big pinches of colored pepper from the mill and the herring fillet cubes) into a bowl, mix well and refrigerate until serving.
Jacket potatoes:
- Wash the potatoes, cook in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off.
Serve:
- Apple and matjes fillet salad with jacket potatoes and garnished with ½ cherry tomatoes each, serve. When serving, season the jacket potatoes with 2 big pinches of coarse sea salt from the mill.
