John Myers
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Matjessalat with All Kinds of Vegetables
The perfect matjessalat with all kinds of vegetables recipe with a picture and simple step-by-step instructions.
- 200 g Herring fillets
- 1 Small cucumber
- 1 Yellow peppers
- 2 Carrots
- 1 Leek sticks young
- 2 Spring onions fresh
- 1 Fennel bulb
- Rapeseed oil
- Balsamic vinegar pink
- Freshly chopped dill
- 3 Slices of whole wheat bread
- Mango preserve drained / small can
- Chili powder
- 200 g Natural cream cheese
- Chives fresh
Prepare matjessalat
- Drain the matjes fillet, pat dry and cut into small pieces and place in a bowl, wash the vegetables and cut the cucumber and carrots into cubes. Cut the fennel, leek and spring onions into very thin slices and add everything to the matjes. Cut the peppers into four parts and cut into thin slices / boats. Add the peppers to the matjes with a tablespoon of finely chopped dill. Add 4 cl vinegar and a good dash of rapeseed oil and stir everything through. Now leave the salad if you are not too hungry; Pull through for 1 hour.
Mango and chilli spread
- Put the drained mango in a deep plate, add 1 pinch of chili powder and finely mash everything with the fish cheese and mix. Season everything again and if you like it very “hot and spicey”, you can add some more chilli.
Matjes bread snack
- Brush the bread with the mango-chili cream and spread the matjessalt on it, garnish with chives and ready to eat.
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