John Myers
Contents
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Ingredients
Red herring fillet salad:
- 250 g Herring fillet
- 250 g Beetroot cooked and peeled
- 100 g 1 apple
- 75 g 1 Onion
- 50 g 2 pickles
- 150 g Greek TYPE yogurt natural
- 2 tbsp Beetroot juice
- 1 tbsp Light rice vinegar
- 1 tbsp Cream
- 4 big pinches Coarse sea salt from the mill
- 1 big pinch Sugar
Jacket potato triplets: (For 2 people!)
- 500 g small, waxy potatoes / 18 pieces Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
Serve:
- Parsley for garnish
Instructions
Red herring fillet salad:
- Cut the matjes fillet into small pieces / cubes. Cut the beetroot first into slices and then into cubes. Peel, core and dice the apple. Peel and dice the onion. Dice the pickles. All ingredients (matjes fillet pieces / cubes, beetroot cubes, apple cubes, onion cubes, pickled cucumber cubes, 150 g yogurt GREEK TYPE natural, 2 tablespoons beetroot juice, 1 tablespoon rice vinegar, 1 tablespoon cream, 4 big pinches of coarse sea salt from the mill and 1 strong A pinch of sugar) in a bowl, mix well and refrigerate overnight so that the salad can permeate well
Jacket potato triplets:
- Wash the triplets, cook in salted water (1 teaspoon salt) with turmeric ground (1 Etsp) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off.
Serve:
- Serve red matjessalat garnished with parsley and triplets, seasoned with coarse sea salt from the mill (2 big pinches).
