John Myers
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Hearty Matjessalat with Potato Mushrooms
The perfect hearty matjessalat with potato mushrooms recipe with a picture and simple step-by-step instructions.
Hearty Matjessalat:
- 250 g Herring fillets
- 200 g Beetroot (pre-cooked)
- 100 g 1 Zwiebel
- 100 g Apple approx. 150 g / cleaned 100 g
- 100 g Pickled cucumbers (own production!)
- 4 tbsp Delicious mayonnaise
- 4 tbsp Whipped cream
- 4 tbsp Milk
- 4 big pinches Coarse sea salt from the mill
- 1 tbsp Light rice vinegar
Potato mushrooms:
- 500 g Elongated, waxy potatoes
- 1 Decorating peeler
- 1 Apple divider
- 1 tsp Salt
- 1 tsp Turmeric
Serving: (For 2 people!)
- 2 Slices of tangerine
- 2 Small vine tomatoes
- 2 Small cucumbers
Hearty Matjessalat:
- Halve the matjes fillets lengthways and cut diagonally into pieces. Cut the beetroot first into slices, then into strips and finally into small cubes. Peel, quarter and thinly slice the onion. Peel the apple, remove the core and finely dice. Quarter the cucumber lengthways and dice finely. Put all ingredients (matjes fillet pieces, beetroot cubes, onion slices, apple cubes and gherkin cubes) in a bowl and sprinkle with mayonnaise (4 tbsp), whipped cream (4 tbsp), milk (4 tbsp), light rice vinegar (1 tbsp ) and coarse sea salt from the mill (4 big pinches) mix and let everything stand for about 20 minutes.
Potato mushrooms: (For 2 people!) *)
- Peel and wash the potatoes, peel them with the decorative peeler and shape into decorative potato mushrooms with the help of an apple cutter and knife. Boil the potato mushrooms in salted water (1 teaspoon salt) and turmeric (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve hearty matjessalat with potato mushrooms, garnished with a mandarin slice, vine tomato and cucumber.
*)
- Potato mushrooms
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