appetizers with matyestatar

Name: appetizers with matyestatar
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 8 Eggs (size M); 5 Matjesfilet (ca. 80 g); 1 medium onion; 1 (approx. 250 g) medium-sized avocado; 7-10 Tbsp Juice of 1 lemon; 1 (approx. 200 g) medium-sized apple; 7-10 Tbsp Pepper; 1/2 Head picking salad; 3-4 Stem(s) Dill; 2 (250 g) Pack. small round party wholemeal slices; 150 g Fresh cream

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

8 Eggs (size M)
5 Matjesfilet (ca. 80 g)
1 medium onion
1 (approx. 250 g) medium-sized avocado
7-10 Tbsp Juice of 1 lemon
1 (approx. 200 g) medium-sized apple
7-10 Tbsp Pepper
1/2 Head picking salad
3-4 Stem(s) Dill
2 (250 g) Pack. small round party wholemeal slices
150 g Fresh cream

Directions

1
Cook the eggs in boiling water for about 9 minutes. Then drain, quench and peel. In the meantime, wash the maties, dab dry and cut into small cubes. Peel and finely dice the onion.
2
Cut the avocado in half, remove the core. Peel the flesh. Sprinkle with some lemon juice and cut into small cubes. Wash the apple, quarter it and cut out the core. Finely dice the fruit flesh.
3
Mix the maties with the onion, avocado and apple. Season with pepper and the remaining lemon juice. Clean and wash the salad, pluck into small pieces and drain. Wash the dill, dab dry and pluck.
4
Spread some crème fraîche on wholemeal slices. Cover with salad and again spread with some crème fraiche. Cut the eggs into slices. Put approx. 1 slice of egg and approx. 1 tablespoon of matie satay on 1 slice of wholemeal bread.
5
Put the rest of the crème fraîche as a blob on the matie satar and garnish with dill.