Swedish potatoes with matjes and yoghurt sour cream sauce

Name: Swedish potatoes with matjes and yoghurt sour cream sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg medium-sized potatoes; 7-10 Tbsp Salt; 80 g Butter or margarine; 40 g Breadcrumbs; 2 Filet of matje (about 100 g each); 2 medium sized red onions (à approx. 60g); 1 collar (approx. 200 g) Radishes; 8 small gherkins (glass); 150 g Sour cream or sour cream; 3 TABLESPOONS Whole milk yoghurt; 7-10 Tbsp Pepper; 1 collar Dill

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg medium-sized potatoes
7-10 Tbsp Salt
80 g Butter or margarine
40 g Breadcrumbs
2 Filet of matje (about 100 g each)
2 medium sized red onions (à approx. 60g)
1 collar (approx. 200 g) Radishes
8 small gherkins (glass)
150 g Sour cream or sour cream
3 TABLESPOONS Whole milk yoghurt
7-10 Tbsp Pepper
1 collar Dill

Directions

1
Peel and wash the potatoes and cut thinly across without cutting the potatoes. Season the potatoes with salt and place them in an ovenproof dish. Melt butter. Pour over the potatoes, sprinkle with breadcrumbs and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for about 40 minutes.
2
Meanwhile wash the maties, dab dry and cut into large pieces. Peel onions and cut into rings. Clean and wash radishes and cut them into slices. Drain gherkins and cut into coarse slices.
3
Stir sour cream and yoghurt until smooth. Season to taste with salt and pepper. Wash the dill, dab dry and pluck. Put something aside for garnishing, chop the rest and add to the sauce. Mix the maties, onions, radishes and gherkins with the sauce.
4
Arrange potatoes and matie on plates and garnish with dill.