Matjes Fillets with Small Jacket Potatoes and Beetroot Salad
Servings: 2 people
Ingredients
Herring fillets:
- 200 g 4 herring fillets Nordic style
- 50 g 1 small onion
- 2 tbsp Cream of horseradish
Small jacket potatoes:
- 450 g / Small, waxy potatoes / 20 pieces Potatoes (triplets)
- 2 tsp Salt
- 1 tsp Ground turmeric
- 1 tsp Whole caraway seeds
- 2 big pinches Coarse sea salt from the mill
Beetroot salad:
- 175 g Beetroot pre-cooked
- 1 tbsp Olive oil
- 1 tbsp Toasted sesame seeds
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Instructions
Herring fillets:
- Peel the onion, quarter it and cut into fine strips / assemble apart.
Small jacket potatoes:
- Wash potatoes / triplets, cook in salted water (2 teaspoons salt) with turmeric ground (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off.
Beetroot salad:
- Quarter the beetroot and cut into small slices. Serve the beetroot slices with olive oil (1 tbsp), roasted sesame (1 tbsp) coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Serve:
- Serve matjes fillets (2 pieces each) with onion strips and cream, horseradish, beetroot salad and small potatoes, seasoned with coarse sea salt from the mill.