John Myers
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My Matjes Plate
The perfect my matjes plate recipe with a picture and simple step-by-step instructions.
Matjes
- 2 piece Herring canned in oil
- 1 sake Apple
- 1 smaller Spring onion
- 1 smaller Salt and pepper
- 1 smaller Fig vinegar
- 1 tablespoon Sour cream
potato
- 2 piece Potato
- 1 smaller Spring onion
- 1 smaller Fig vinegar
- 1 smaller Olive oil
- 1 smaller Salt and pepper
Beetroot
- 1 tuber Boiled beetroot
- 1 smaller Spring onion
- 1 smaller Fig vinegar
- 1 smaller Olive oil
- 1 smaller Salt and pepper
- 1 smaller Maple syrup
- 1 tablespoon Sour cream
preparation
- Boil the potatoes in the skin until soft – pre-cook the beetroot (or buy pre-cooked beetroot) – cut all the spring onions into small rolls – take the matjes out of the package and let the oil drain off
potato
- Peel the potatoes while they are still warm and then cut them into cubes – marinate with salt, pepper, fig vinegar and olive oil – add the spring onion rolls
Matjes
- Cut the matjes into small cubes – cut half the apple into small cubes (apples with red skin make nice splashes of color!) Add the apple cubes to the matjes
- Marinate the whole thing with salt & pepper and fig vinegar (I left out oil here because the fish was put in oil anyway) – add the spring onion rolls and sour cream and mix thoroughly
Beetroot
- Cut the beetroot into small cubes – marinate with salt & pepper, fig vinegar, olive oil and a little maple syrup – add spring onion rolls and sour cream – mix thoroughly
Arrange and serve
- Arrange decoratively on the plates – put some spring onion rolls on top and sprinkle the plates with coarsely ground mixed pepper
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