John Myers
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Matjessalat with Jacket Potatoes
The perfect matjessalat with jacket potatoes recipe with a picture and simple step-by-step instructions.
Matjessalat:
- 250 g Herring fillet
- 100 g 2 Gewürzgurken
- 100 g 1 kleiner Apfel geputzt
- 100 g 1 vorgekochte Rote Bete
- 75 g 1 Zwiebel
- 75 g ½ rote Paprika
- 3 tbsp Tatarska omacka
- 3 tbsp Greek yogurt
- 6 tbsp Cooking cream
- 1 tsp Light rice vinegar
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Jacket potatoes: (For 2 people!)
- 400 g Triplets (small, waxy potatoes / 10 pieces)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- 2 piece Radishes and basil tips for garnish
Matjessalat:
- Matjes fillets of pickled cucumbers, apple, beetroot, onion and red bell pepper, clean / peel / dice. All ingredients (herring fillet cubes, cucumber cubes, apple cubes, beetroot cubes, onion cubes, red pepper cubes, 3 tbsp Tatarska omacka, 3 tbsp Greek yogurt, 6 tbsp cooking cream, 1 tsp light rice vinegar, 3 big pinches of coarse sea salt from the mill and 3 big pinches mixed pepper from the mill) in a bowl, mix well and refrigerate until ready to serve.
Jacket potatoes:
- Wash the potatoes, cook in salted water (1 teaspoon salt) with ground turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off.
Serve:
- Serve matjes salad with jacket potatoes, each garnished with a radish and a basil tip.
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