Matjessalat with Beetroot
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g beetroot
- 4 herring fillet (s) (double fillets)
- 2 large apples, sour
- 1 large onion (s), but no vegetable onion, it would be too big
- 150 g herkins
- 3 tablespoon sour cream
- 2 tablespoon mayonnaise
- salt
- pepper
- some cucumber liquid
Print Recipe
Pin Recipe Instructions
- Cook the beetroot in lightly salted water until cooked. If necessary, you can also use the fully cooked beetroot from the refrigerated shelf. Let the beetroot cool, peel and cut into small cubes. Peel the onion and apple and dice both finely. Likewise the gherkins. Add everything to the beetroot cubes. Pour in some of the cucumber water from the gherkins and mix well. Do not use too much cucumber water, the salad should not be mushy.
- Now cut the herring into bite-sized pieces and mix in. Mix the mayonnaise and sour cream with a little cucumber water until smooth, season with salt (careful, the matjes bring salt with them) and pepper and fold into the remaining ingredients.
- Put the salad in a cool place and let it steep for at least 2 hours. The longer the salad can steep, the better it will be.
- Stir well again, season to taste and serve.
- Please do not use herring Matjesart in oil or anything like that - it doesn`t taste really good.
- The salad tastes best with the mild Dutch herring. You can find them at the fishmonger`s, e.g. at the weekly market, all year round.
- As an alternative to the herring, you can also use Bismarck herrings or roll pugs - only then, of course, it is no longer herring salad.
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