Matjes in a housewife-style

Name: Matjes in a housewife-style
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Schmand; 200 g ripened cream; 2 TABLESPOONS White wine vinegar; 1 collar Dill; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 medium-sized onions; 4 Gherkins (glass); 1 big apple; 8 ready-to-cook matje fillets (à approx. 60 g); 750 g new potatoes

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Schmand
200 g ripened cream
2 TABLESPOONS White wine vinegar
1 collar Dill
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 medium-sized onions
4 Gherkins (glass)
1 big apple
8 ready-to-cook matje fillets (à approx. 60 g)
750 g new potatoes

Directions

1
For the housewife sauce, mix sour cream, sour cream and vinegar. Wash the dill and shake dry. Pluck the pennants, chop finely and stir into the sour cream sauce. Season the sauce with salt, pepper and 1 pinch of sugar.
2
Peel onions and cut them into thin rings. Drain the cucumbers and cut them into half slices. Wash, quarter and core the apple. Halve the apple quarters and cut them crosswise into slices. Rinse maties briefly, dab dry and cut into pieces about 2 cm wide.
3
Add the matjes and the other prepared ingredients, except for a few onion rings, to the housewife sauce and fold in. Keep cold until serving.
4
Wash the potatoes and boil them in a pot covered with water for about 20 minutes. Then drain, rinse with cold water and remove the skin. Arrange the maties with the potatoes and garnish with the remaining onion rings.
5
Drink tip: finely tart Pils and iced Aquavit.