Matjes Danish style

Name: Matjes Danish style
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 6 Matie's fillets; 2 red onions; 1 Apples; 300 g Whole milk yoghurt; 100 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Dill; 1/2 glass (720 ml) Danish cucumber salad; 50 g streaky smoked bacon; 2 TABLESPOONS clarified butter; 2 TABLESPOONS Roasted onions

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
6 Matie's fillets
2 red onions
1 Apples
300 g Whole milk yoghurt
100 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Dill
1/2 glass (720 ml) Danish cucumber salad
50 g streaky smoked bacon
2 TABLESPOONS clarified butter
2 TABLESPOONS Roasted onions

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain potatoes, rinse and peel. Rinse maties, dab dry and cut into pieces. Peel onions and cut into fine rings.
2
Wash the apple, quarter it, cut out the core. Cut quarter into slices. Mix yoghurt and sour cream, season with salt, pepper and sugar. Wash the dill, shake dry and chop finely, except for a little to garnish.
3
Stir into the sauce. Drain the cucumber slices. Fold the maties, apple, cucumber slices and onions into the sauce. Dice bacon. Cut potatoes into slices. Heat clarified butter in a pan.
4
Fry the potatoes for about 10 minutes while turning. After 5 minutes add bacon. Season potatoes with salt and pepper. Sprinkle with fried onions. Arrange potatoes and matie salad on plates, garnish with dill.