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🍽️ Matjes Salad with Beetroot

391 kcal · 30 min · 4 servings

Ingredients

• 250 g Beetroot
• 2 Eggs
• 300 g Herring fillets
• 1 sour Apple
• 2 tbsp Lemon juice
• 1 tsp liquid Honey
• 1 tbsp Sunflower oil
• Salt
• Pepper (from the mill)
• Cumin (ground)
• 120 g Sour cream
• 4 tsp Salmon roe
• Dill tips (for garnish)

Instructions

1. 1. Wash the beetroot thoroughly.
2. 2. Steam the beetroot for about 45 minutes until tender.
3. 3. Rinse the beetroot under cold water to stop the cooking process.
4. 4. Peel the cooled beetroot.
5. 5. Let the beetroot cool down to lukewarm.
6. 6. Boil the eggs for about 10 minutes until hard-boiled.
7. 7. Rinse the eggs under cold water to stop the cooking process.
8. 8. Peel the cooled eggs.
9. 9. Press the eggs through a potato ricer.
10. 10. Pat the matjes herring dry.
11. 11. Cut the matjes herring into thin strips.
12. 12. Peel the apple.
13. 13. Halve the apple.
14. 14. Remove the core from the apple.
15. 15. Grate the apple finely.
16. 16. Mix the grated apple with one tablespoon of lemon juice and the honey.
17. 17. Grate the beetroot finely.
18. 18. Mix the grated beetroot with the remaining lemon juice.
19. 19. Add the oil to the beetroot.
20. 20. Season the beetroot with salt and pepper.
21. 21. Add the cumin to the beetroot.
22. 22. Taste and adjust the seasoning of the beetroot.
23. 23. Fill about two-thirds of the matjes herring into four glasses.
24. 24. Place the apple on top of the matjes herring in the glasses.
25. 25. Place the beetroot on top of the apple.
26. 26. Cover the layers with sour cream.
27. 27. Mound the pressed eggs loosely on top of the sour cream.
28. 28. Place the remaining matjes herring on top as a finish.
29. 29. Let the glasses rest in the refrigerator for about 30 minutes.
30. 30. Garnish the salad with salmon roe before serving.
31. 31. Garnish the salad with dill before serving.

Nutrition per serving

• kcal: 391
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 15 g