John Myers
Matjes Salad with Baby Jacket Potatoes
The perfect matjes salad with baby jacket potatoes recipe with a picture and simple step-by-step instructions.
- 180 g 4 Matjesfilets Nordischer Art
- 70 g Sylter-Style sauce (included in the matjes fillet pack!)
- 160 g 1 Apfel 225 g / geschält und ohne Kerngehäuse
- 140 g 1 Rote Bete / geschält und gekocht
- 75 g 1 Gewürzgurke
- 70 g 1 Zwiebel / geschält
- 1 hart gekochtes Ei
- 4 tbsp Cucumber water
- 450 g Baby potatoes / 12 pieces
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 2 * ½ Mini Tomate zum Garnieren
- Wash the matjes fillets in cold water, dry with kitchen paper, halve lengthways and cut into small pieces. Peel and quarter the apple, remove the core and cut into small cubes. Cut the beetroot into slices and then into small cubes. Cut the pickled cucumber into small cubes. Peel onion and chop finely. Boil the egg hard, quench, peel and finely dice. Put all ingredients (herring fillets pieces, apple cubes, beetroot cubes, pickled cucumber cubes, onion cubes, 70 g Sylt sauce, 1 hard-boiled egg cubed and 4 tablespoons cucumber water) in a bowl and mix carefully. Wash baby potatoes, boil in salted water (1 teaspoon), ground with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off. Serve the matjes salad with baby jacket potatoes, each garnished with a small half tomato.
Facebook Comments