Dill-matjes with salad
easy
20 mins
20 mins
Ingredients
- 100 ml Herb Vinegar
- 75 g + some sugar
- 1/2-1 collar Dill
- 3-4 herring fillets (approx. 75 g each)
- 150 g Skimmed milk yoghurt
- 1-2 TABLESPOONS Fresh cream
- 7-10 Tbsp juice of 1/2 lemon
- 7-10 Tbsp salt, white pepper
- 1-2 TABLESPOONS Oil
- 200 g Lettuce ( for B. Field-,
- 7-10 Tbsp head or radicchio salad)
- 100 g Mushrooms
Directions
- 1
Bring vinegar, 4-5 tablespoons water and 75 g sugar to the boil. Dill, except for some, wash and chop. Stir into the stock. Wash the maties, cut them into pieces and let them steep in the dill stock for about 4 hours (preferably overnight)
- 2
Mix yoghurt, crème fraîche and 1 teaspoon lemon juice. Season to taste with salt, pepper and sugar
- 3
Mix the rest of the lemon juice, salt, pepper and a little sugar. Whip the oil into it. Clean, wash and drain the salad. Clean, wash and slice the mushrooms. Mix both with the salad marinade
- 4
Lift the matie out of the brew. Serve with yoghurt sauce and salad. Garnish with remaining dill. Serve with brown bread and butter
- 5
With only 50 g of matie you cover the recommended daily intake of 1.5 g of omega-3 fatty acids. These essential polyunsaturated fatty acids reduce cholesterol
Nutrition Facts
290 kcal
21 g
17 g
11 g
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