Matie's tartar on pumpernickel

Name: Matie's tartar on pumpernickel
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 2 Filetti opachi (ca. 150 g); 1 small onion; 1 sour apple; 1-2 TEASPOONS Capers (glass); 1-2 TABLESPOONS Vinegar; 7-10 Tbsp salt and pepper; 7-10 Tbsp Lettuce; 3-4 Tbsp Cream cheese; 1-2 TEASPOONS Horseradish (glass); 8 Pumpernickel thaler; 7-10 Tbsp Chives

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

2 Filetti opachi (ca. 150 g)
1 small onion
1 sour apple
1-2 TEASPOONS Capers (glass)
1-2 TABLESPOONS Vinegar
7-10 Tbsp salt and pepper
7-10 Tbsp Lettuce
3-4 Tbsp Cream cheese
1-2 TEASPOONS Horseradish (glass)
8 Pumpernickel thaler
7-10 Tbsp Chives

Directions

1
Dab matjes. Peel the onion. Wash, quarter and core the apple. Dice the matie, onion and apple very finely. Drain capers and chop finely.
2
Mix the matie, onion, apple and capers. Season to taste with vinegar, pepper and a little salt. Leave to stand for about 30 minutes.
3
Wash lettuce leaves, shake dry and pluck into pieces. Mix cream cheese and horseradish. Season with salt and pepper. Spread pumpernickel with cream cheese. Spread lettuce and matie satay on top.
4
Garnish with chives.