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
Rauchmatjes with Three Dips
Rauchmatjes with Three Dips

Instructions

  1. Peel the potatoes and cook in salted water for about 20 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Drain the potatoes and serve with the fish fillets and garnish with onion rings. Dips are enough.

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