Matjes Salad on Crostini

Ingredients

• 400 g very small matjes fillets (6 very small fillets)
• 100 g Onions (2 onions)
• 1 Garlic clove
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• 3 tbsp Mediterranean vegetable broth
• 1 tbsp honey
• 1 tbsp coarse mustard
• 1 tbsp capers (jar)
• 6 basil stems
• 300 g tomatoes (5 tomatoes)
• 30 g green olives (pitted; 12 green olives)
• Salt
• Pepper
• 350 g ciabatta loaf (1 piece)

Instructions

1. 1.

   Rinse the matjes cold, pat dry with paper towels and cut into about 1 cm wide strips.

2. 2.

   Peel and finely chop the onions and garlic.

3. 3.

   Whisk vinegar, oil, broth, honey and mustard in a bowl. Fold in the matjes, onions and garlic.

4. 4.

   Drain the capers and roughly chop them.

5. 5.

   Wash basil, shake off water, pluck leaves and finely chop. Add to the matjes with the capers.

6. 6.

   Wash tomatoes, halve them, remove stems, deseed and roughly dice.

7. 7.

   Chop olives and mix with tomatoes into the matjes. Season with salt and pepper.

8. 8.

   Slice ciabatta into 18 thin slices and toast in a toaster or under the oven grill until golden brown. Spread the matjes salad on top and serve three crostini per portion.