Matjes with dill potatoes

Name: Matjes with dill potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g Potatoes; 8 (each 80 g) Matie's fillets; 1 collar Spring onions; 1 collar Radishes; 250 g Schmand; 150 g Whole milk yoghurt; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Dill; 7-10 Tbsp Lemon wedges

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g Potatoes
8 (each 80 g) Matie's fillets
1 collar Spring onions
1 collar Radishes
250 g Schmand
150 g Whole milk yoghurt
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Dill
7-10 Tbsp Lemon wedges

Directions

1
Wash potatoes thoroughly and cook in boiling water for 20 minutes. In the meantime, put the matie in cold water. Clean and wash spring onions and cut into rings. Clean, wash and quarter the radishes.
2
Mix sour cream, yoghurt and lemon juice, season to taste with salt, pepper and sugar and fold in radishes and spring onions. Wash the dill, dab dry, put some dill flags aside for garnishing.
3
Finely chop the remaining dill. Drain potatoes, rinse with cold water and peel. Sprinkle with chopped dill. Arrange the dill potatoes, matie and sauce on plates and serve with the dill flags and, if desired, garnished with lemon wedges.