Matjes fillet with apple-cucumber salad and parsley potatoes

Name: Matjes fillet with apple-cucumber salad and parsley potatoes
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250 g Potatoes; 7-10 Tbsp Salt; 1 double matie filet; 1 small apple; 2 small gherkins; 75 g Whole milk yoghurt; 75 g Schmand; 1 TEASPOON Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 Stem(s) Dill; 1 Stalk parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

250 g Potatoes
7-10 Tbsp Salt
1 double matie filet
1 small apple
2 small gherkins
75 g Whole milk yoghurt
75 g Schmand
1 TEASPOON Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 Stem(s) Dill
1 Stalk parsley

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Rinse the maties and cut into pieces. Wash, quarter, core and cut the apple into pieces. Cut cucumber into slices.
2
Put everything in a bowl. Mix yoghurt, sour cream and lemon juice. Season with salt, pepper and sugar. Wash the dill and chop finely, except for something to garnish. Stir the dill into the yoghurt sauce and pour over the salad ingredients.
3
Wash and chop the parsley. Drain the potatoes and sprinkle the parsley over them. Arrange matie salad and potatoes on a plate. Garnish with dill.