Matjes aspic

Ingredients for 6 servings:

• 250 ml beetroot juice
• 2 shallots
• 2 bay leaves
• 1 tsp mustard seeds
• 1 tsp peppercorns
• 1 tbsp sugar
• Salt
• 3 tbsp vinegar (red wine vinegar)
• 7 sheets of white gelatin
• 1 sheet of red gelatin
• 100 g cucumber(s) (mustard pickles)
• 100 g beetroot
• 3 fish fillets (matjes fillets)

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Bring the juice to a boil with 350 ml of water. Add the peeled shallots, bay leaves, mustard and peppercorns, sugar, a pinch of salt, and red wine vinegar. Simmer gently for 15 minutes. Soak the gelatine in cold water for 10 minutes. Pour the stock through a sieve and dissolve the gelatine in it. Dice the cucumber, beetroot, and herring. Mix everything together and place in a cold, rinsed glass bowl. Top with the aspic liquid and chill. Serve with fried potatoes and a dip made from sour cream, milk, dill, salt, pepper, and lemon juice.