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Salad Van Maatjeshereng (Matjessalat)
The perfect salad van maatjeshereng (matjessalat) recipe with a picture and simple step-by-step instructions.
- 2 size Onions
- 8 Pc. Gherkins (gherkins)
- 125 g Beetroot balls (from the jar, marinated)
- 3 Discs Pineapple from a can)
- 2 Pc. Organic apples, red
- 6 tsp Lemon juice (freshly squeezed)
- 350 g Yogurt, mild
- (Salz)
- Pepper from the grinder
- 1 pinch Curry powder
- 1 pinch Sugar
- 2 tsp Horseradish from the jar
- 4 Pc. Matjes fillets (Nordic style)
- 1 packet Chives (frozen)
Torechtmaken (preparation)
- Peel the onions again with and without tears. Cut into fine, half rings. Transfer to a large bowl that also has a lid. If you like, put aside some half rings to decorate the matjessalate.
- Drain the cornichons and cut into thin slices. Dice the drained beetroot and pineapple. Add to the onions and * allens dörnanner maken.
- Wash apples, grate dry and quarter. Thoroughly remove the core, cut the pulp into 1/2 cm thick slices and dice. Immediately drizzle with 4 tablespoons of lemon juice so that nothing turns brown and mix. Put in the onion bowl and make everything thinner again.
- Stir the yoghurt with all the matjes strength until creamy. Season well with pepper, curry, sugar, the remaining lemon juice and horseradish (horseradish can also be a little more). Only add a small pinch (!) Of salt, but be sure to add 3 tablespoons of chives. Pour the deliciously spicy yogurt mixture into the bowl. Maken with the bowl ingredients. – Carefully season with salt because many of the matjes in the package are salty enough!
- “Oil” matjes fillets (can also be six) on kitchen paper. Pat dry, halve and cut into bite-sized pieces (so not too small!). Pour into the bowl and – what else – make allen’s dörnanner again. Very loose. And cover up. Let it steep in the cold refrigerator for at least 2 hours.
Opdregen (serving)
- Arrange the salad of Maatje herring in portions. – Sprinkle with chives and garnish with a few onion rings if you like. With buttered rustic farmer’s bread wedges, this Maatjeshereng is a starter for eight people and with boiled potatoes a delicious main course for four! Goes well with a bitter Pils in northern Germany. (* allens dörnanner maken = mix everything together)
Koch-Sepp tip
- Salat van Maatjeshereng is the perfect hangover killer not only on the morning after New Year’s Eve!
Variations
- Roast leftovers, pickles, mustard pickles, pickled pumpkin – all finely diced; Endive salad cut into strips, crispy fried bacon cubes – everything at the very end; Cucumbers, tomatoes, onions, everything finely diced, chopped capers and a lot of parsley; Mayonnaise with hard-boiled eggs, diced salami and many different herbs.
Matjes
- These were previously only available in June, when the first herring catches of the season were landed by the fishing cutter in the coastal ports of East Frisia. The young herrings that swam in the sea without milk or roe were therefore particularly tender and fat. They were “thrown” at sea, that is, slaughtered and gutted, and then only very mildly salted because they were immediately delivered to the consumer in port. The name Matjes for these virgin herrings comes from the Dutch for “Meisje”, which is a young girl.
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