Matjes with sour cream sauce

Name: Matjes with sour cream sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3-4 Onions; 4 Gherkins (glass); 250 g Schmand; 300 g Whole milk yoghurt; 4 TABLESPOONS Mineral water; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1- 1 1/2 TABLESPOONS Sugar; 2 small apples; 8 (à 45 g) ready-to-cook matie fillets; 75 g streaky smoked bacon; 800 g Potatoes; 7-10 Tbsp Dill flags

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

3-4 Onions
4 Gherkins (glass)
250 g Schmand
300 g Whole milk yoghurt
4 TABLESPOONS Mineral water
7-10 Tbsp Salt
7-10 Tbsp Pepper
1- 1 1/2 TABLESPOONS Sugar
2 small apples
8 (à 45 g) ready-to-cook matie fillets
75 g streaky smoked bacon
800 g Potatoes
7-10 Tbsp Dill flags

Directions

1
Peel onions and cut them into fine rings. Dice cucumbers finely. Mix sour cream, yoghurt, 4-5 tablespoons cucumber water and mineral water. Season vigorously with salt, pepper and sugar.
2
Wash apples, quarter them, cut out the core. Cut quarter into fine cubes. Cucumbers, up to 1 teaspoon for sprinkling, add onions and apples to the yoghurt sauce. Rinse the maties and dab dry.
3
Cut the maties into pieces about 2 cm wide, add to the sauce and mix in. Dice bacon. Peel, wash and slice the potatoes. Leave the bacon out in a large pan and take it out.
4
Add oil to the frying fat, heat up. Fry the potato slices for approx. 12 minutes, turning them until golden brown. Season with salt and pepper. Arrange potatoes and maties, sprinkle with remaining cucumber cubes and garnish with dill.