Swedish baked potatoes with matjes

Name: Swedish baked potatoes with matjes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1-1.2 kg medium-sized new potatoes; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 75 g butter/margarine; 2-3 TABLESPOONS Breadcrumbs; 4-6 herring fillets (approx. 75 g each); 2 Onions (e.g. red); 1 collar Radishes; 6 Gherkins (glass); 100-150 g Sour cream or sour cream; 150 g Skimmed milk yoghurt; 1 collar Dill

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1-1.2 kg medium-sized new potatoes
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
75 g butter/margarine
2-3 TABLESPOONS Breadcrumbs
4-6 herring fillets (approx. 75 g each)
2 Onions (e.g. red)
1 collar Radishes
6 Gherkins (glass)
100-150 g Sour cream or sour cream
150 g Skimmed milk yoghurt
1 collar Dill

Directions

1
Brush or peel the potatoes vigorously under water. Place potatoes on 1 tablespoon each and cut 6-7 times vertically up to the edge. Put them into an ovenproof dish, season with salt
2
Melt the fat and pour over the potatoes. Sprinkle with breadcrumbs. Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for 40-45 minutes
3
Wash the maties, dab dry and cut into pieces. Peel the onions. Clean and wash the radishes. Onions in rings, radishes in columns cut. Cut gherkins into slices
4
Mix sour cream and yoghurt. Season to taste with salt, pepper and a little sugar. Wash the dill, chop finely and stir into the sauce. Mix with matie, onions, radishes and gherkins. Serve with the baked potatoes