A typical dish from Cologne cuisine. At the end of May or beginning of June, the matje season begins. The unique and therefore typical thing about a Rhenish herring salad is that the fish is combined with boiled beef. In the end, a piquant refreshing summer salad can be conjured up that colourfullyenhances every picnic or party buffet.
Ingredients (for 4 people)
3 matie fillets
1 pickled cucumber
175 g potatoes
125 g beetroot, fresh or from a jar
25 g walnut kernels
1 cup sour cream
1 tsp sugar
1 small onion
60 g cooked beef or veal
1 apple (Boskop)
2 hard-boiled eggs
2 tbsp mayonnaise
3 tbsp vinegar
½ tsp pepper
½ tsp salt
Instruction
Debone the matie fillet and immediately water and dry the fillets.
Cut the fillets, the meat and the pickled cucumber into small cubes.
Peel the potatoes, eggs, apple and beetroot if necessary and then dice them as well.
Roughly chop the walnut kernels.
Whisk the mayonnaise with the cream, vinegar, sugar, pepper and salt. Peel the onions, grate finely and stir into the sauce.
Finally, mix in the salad ingredients. And so the salad is almost ready! Now cover the finished salad and let it rest in the fridge for a day.
Before serving, toss once, season to taste and possibly slim and rosy with beetroot juice.
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