Herring-Stipp with yoghurt

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 kg new potatoes
  • 2 tablespoons (30 g) Diced ham
  • 1 medium onion
  • 2 gherkins and 3-4 Tbsp
  • 7-10 Tbsp Cucumber water
  • 250 g Schmand
  • 7-10 Tbsp or sour cream
  • 300 g Whole milk yoghurt
  • 7-10 Tbsp salt, white pepper, sugar
  • 6-8 (approx. 400 g) Matie's fillets
  • 1/2 bunch Chives

Directions

  1. 1

    Wash the potatoes and cook in water for about 20 minutes

  2. 2

    Leave the ham in a pan until crispy. Drain and let cool off

  3. 3

    Peel onion and cut into fine rings. Cut cucumbers into thin slices. Stir sour cream, yoghurt and cucumber water until smooth. Season with a little salt, pepper and 1 pinch of sugar

  4. 4

    Add ham, onion and gherkins to the sauce. Dab the maties and cut into pieces. Mix loosely with the sauce. Wash the chives, chop finely and sprinkle over them. Serve with potatoes

Nutrition Facts

KCAL
570 kcal
CARBS
36 g
FATS
34 g
PROTEINS
26 g

Categories & Tags

Main DishesFish