Rauchmatjes with Three Dips
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 potatoes, waxy
- 2 tomato (s)
- 1 shallot (s)
- 3 stalks parsley
- some salt and pepper
- 100 g mayonnaise
- 400 g yourt
- 1 teaspoon, heaped curry powder
- some cayenne pepper
- 1 can tangerine (s) (26 ml)
- 80 g pickles
- 1 small apple
- 3 tablespoon cucumber liquid
- 8 herring fillet (s) (smoked herring)
- some onion rings
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook in salted water for about 20 minutes.
- Wash, quarter and dice tomatoes. Peel and dice the onion. Mix the tomatoes and onion with the parsley. Pepper and salt. Arrange the salsa in small bowls.
- Mix 50 g mayonnaise, 200 g yogurt and curry until smooth. Season with salt and cayenne pepper. Drain and fold in the mandarins. Arrange in bowls.
- Dice the cucumber. Wash and core the apple, quarter it and cut into fine slices. Mix the rest of the mayo and the rest of the yogurt with the cucumber stock until smooth. Season with pepper and salt. Fold in the apple and cucumber. Arrange this dip in bowls as well.
- Drain the potatoes and serve with the fish fillets and garnish with onion rings. Dips are enough.
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