Matjes with potato salad

Name: Matjes with potato salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 small bunch of spring onions; 1 collar Radishes; 1/2 bunch Dill; 1 TEASPOON Vegetable broth; 3-4 Tbsp Lemon juice; 100 g Fresh cream; 300 g Skimmed milk yoghurt; 7-10 Tbsp salt, white pepper; 1 pinch Sugar; 4 double matje fillets (approx. 120 g each); 7-10 Tbsp Lemon slices

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
1 small bunch of spring onions
1 collar Radishes
1/2 bunch Dill
1 TEASPOON Vegetable broth
3-4 Tbsp Lemon juice
100 g Fresh cream
300 g Skimmed milk yoghurt
7-10 Tbsp salt, white pepper
1 pinch Sugar
4 double matje fillets (approx. 120 g each)
7-10 Tbsp Lemon slices

Directions

1
Wash the potatoes and cook covered in water for about 20 minutes
2
Clean and wash spring onions and cut into fine rings. Clean, wash and cut radishes into eighths. Wash dill and cut into fine rings
3
Quench the potatoes and peel them, let them cool down a little. Cut the potatoes into slices. Heat 150 ml water. Stir in stock and lemon juice. Pour over the potatoes, cool down
4
Mix crème fraîche and yoghurt until smooth. Season to taste with salt, pepper and sugar. Fold in spring onions, radishes and dill. Mix the yoghurt cream with the potatoes, cover and let it stand for about 30 minutes. Serve the maties with the potato salad. Garnish with lemon slices if desired.