Bean and Matjes Salad with Cumin Potatoes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g potato (s), new, small, waxy
- 2 bay leaves
- 3 tablespoon oil
- 1 tablespoon butter
- a bit salt
- 2 teaspoons caraway seeds
- 200 g beans, reen, fresh
- 1 small onion (s), red
- 4 tablespoon white wine vinegar
- a bit salt
- some pepper
- 1 pinch (s) sugar
- 4 tablespoon rapeseed oil
- 0.5 ½ bunch chives
- 4 herring fillet (s) (250 g)
- 6 radishes
- 3 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- For the caraway potatoes:
- Wash the potatoes and put them in a saucepan covered with cold water. Add bay leaves and bring to the boil, covered. Cover and cook over medium heat for 15 to 20 minutes until soft. Drain and let cool lukewarm. Peel the potatoes and fry them in a pan with 3 tablespoons of oil and 1 tablespoon of butter. Season with a little salt and caraway seeds and fry over a medium heat for 10 minutes until golden.
- For the bean and matjes salad:
- Clean the beans and blanch them in boiling salted water for 8 minutes, drain, rinse and drain.
- Peel and finely dice the red onion. Mix white wine vinegar, 4 tablespoons of water, a little salt, a pinch of sugar and a little pepper in a bowl. Mix in the drained beans and onions and let steep for at least 10 minutes.
- Only then mix in 4 tablespoons of rapeseed oil.
- Cut the chives into small rolls. Clean the radishes and slice them thinly. Cut the herring fillets into pieces approx. 3 cm in size. Mix everything with the beans and serve with 2 to 3 tablespoons of sour cream and the caraway potatoes.
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