Matjes on Bean Salad with Radishes

Ingredients

• 2 Potatoes
• 200 g string beans
• 2 carrots
• 2 stalks celery
• 2 tsp butter
• 1 Red Onion
• 150 g radishes
• 600 g double herring fillets (4 fillets)
• 4 tsp olive oil
• 3 tbsp white wine vinegar
• 50 ml Vegetable broth
• 0.5 tsp spicy mustard
• 1 pinch sugar
• Salt
• white pepper (ground)
• 150 g natural yogurt (3.8% fat)
• 100 g sour cream (10% fat)
• 1 tbsp Lemon Juice
• 1 tsp lemon zest
• Salt
• fresh dill
• fresh tarragon sprigs for garnish

Instructions

1. 1.

   Wash, peel, and dice the potatoes. Trim, wash, and halve the string beans. Peel carrots and slice into rounds or strips. Trim celery stalks, pull out fibers along the stalks, and cut diagonally into slices. Boil all vegetables in plenty of salted water for about 7 minutes until al dente. Drain, rinse with cold water, and let dry. Pat potato cubes dry, then sauté them in a non‑stick pan with butter until lightly browned; drain on paper towels.

2. 2.

   Peel the onion, halve it, and slice finely. Clean radishes, wash, and cut into thin slices.

3. 3.

   Whisk olive oil, white wine vinegar, vegetable broth, and spicy mustard together for the dressing. Season with sugar, salt, and pepper. Toss the salad (except potato cubes) with the dressing and let sit briefly.

4. 4.

   Mix yogurt and sour cream for the dip; season with lemon juice, lemon zest, salt, and freshly chopped dill.

5. 5.

   Plate the salad, arrange herring fillets on top, sprinkle with potato cubes, and garnish with tarragon sprigs. Serve the lemon‑yogurt dip in a separate bowl.