Beetroot Herring Salad with Greek Yogurt and Jacket Potato Triplets

5 from 7 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 3 people

Ingredients
 

Beetroot herring salad with Greek yogurt:

  • 250 g Herring fillets
  • 140 g Boiled beetroot
  • 140 g 1 apple peeled
  • 80 g 1 Onion peeled
  • 60 g 1 pickle
  • 150 g 1 cup of Greek yogurt
  • 1 tbsp Light rice vinegar
  • 1 tbsp Pickled green pepper
  • 1 tsp Sugar
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 2 tbsp Finely chopped dill

Jacket potato triplets: (For 2 people!)

  • 390 g Potatoes (triplets)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds

Serve:

  • 2 piece Radish
  • 2 piece Maggi herb tips

Instructions
 

Beetroot herring salad with Greek yogurt:

  • Halve the matjes fillets lengthways and cut diagonally into bite-sized pieces. Cut the beetroot first into slices and then into small cubes. Peel and quarter the apple, remove the core and cut into small cubes. Peel and quarter the onion and cut into fine strips. Finely dice the pickles. Finely chop the dill. All ingredients (matjes fillet, diced beetroot, diced apple, onion strips, diced cucumber, 150 g Greek yogurt, 1 tbsp light rice vinegar, 1 tbsp pickled green pepper, 1 tsp sugar, 2 big pinches of coarse sea salt from the mill, 2 big pinches of colored pepper the grinder and 2 tablespoons of finely chopped dill) in a bowl and mix well. Place in the refrigerator until ready to serve.

Jacket potato triplets: (For 2 people!)

  • Wash the triplets, cook in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off.

Serve:

  • Serve beetroot matjessalat with Greek yoghurt and jacket potato triplets, each garnished with a radish and a Maggi herb tip.

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