Fine Matjes with Yogurt-horseradish Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g herrin fillet (s)
- 4 teaspoons horseradish (table horseradish from the jar)
- 1 apple
- 1 small onion (s)
- 2 pickled cucumber (s)
- 10 olives, green
- 1 bay leaf
- 200 ml natural yogurt
- 100 ml cream
- 1 tablespoon herb vinegar
- 2 tablespoons oil
- 10 juniper berries
- pepper
Print Recipe
Pin Recipe Instructions
- Chop the herring into bite-sized pieces. Cut the apple and the pickles into small cubes, the olives into fine slices and the onions into very thin slices.
- Put the chopped ingredients in a larger bowl, add the bay leaf and juniper berries.
- Mix yogurt, cream, horseradish, vinegar, oil and a little pepper in a measuring cup with a whisk and mix well with the prepared ingredients in the bowl.
- Let it steep in the refrigerator for at least 3 hours.
- Serve with jacket potatoes.
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