Baked potatoes with matjes
easy
75 mins
75 mins
Ingredients
- 8 matje fillets (approx. 600 g)
- 1 collar Dill
- 2 (approx. 100 g) Gherkins from the jar
- 1 (approx. 200 g) sour apple
- 1 Onion
- 150 g Skimmed milk yoghurt
- 200 g Schmand
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 kg medium-sized, mainly waxy potatoes
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp colourful pepper
- 7-10 Tbsp Parsley
Directions
- 1
Wash the matie fillets and water them for 15 to 30 minutes depending on the salt content. In the meantime, wash dill for the sauce, dab dry and cut finely, except for a little to garnish. Drain the cucumbers (keep cucumber water) and cut the cucumbers into thin slices.
- 2
Wash the apple, quarter it, remove the core and cut the apple pieces into sticks. Peel and quarter the onion and cut into thin strips. Mix yoghurt, sour cream, five tablespoons of cucumber water, pepper and dill (except one tablespoon).
- 3
Stir in apple, cucumber and onion. Dab the matie filet dry, dice it and add it to the sauce. Leave to soak for at least four hours. Season to taste with salt and pepper before serving. Wash potatoes thoroughly, dab dry and wrap in aluminium foil.
- 4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 60 minutes. Remove the potatoes from the foil, cut them crosswise and press them apart slightly. Sprinkle with coloured pepper as desired and arrange on plates with the pickled matie.
- 5
Sprinkle with dill and garnish with remaining dill and parsley.
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