Matjeshering with Beet and Potato Puree

Ingredients

• 300 g beetroot
• 400 g potatoes (starchy, boiling type)
• Salt
• 150 g sour cream (10%)
• 2 tbsp salad mayonnaise (10%)
• Pepper
• 1 Red Onion
• 4 matjes fillets
• 1 bunch chives (about 20 g)

Instructions

1. 1.

   Wash the beetroot and cover it with water; cook for 40-50 minutes until firm. Peel the potatoes, cut into pieces, and boil covered with a little water, adding salt to the cooking water. Cook the potatoes for 12-15 minutes until tender.

2. 2.

   Meanwhile mix the sour cream with the mayonnaise. Season the dip with salt and pepper. Peel the onion and slice it thinly into rings. Rinse the matjes fillets and pat them dry. Wash the chives, shake off excess water, and cut the lower stalk halves into fine curls. Drain the beetroot, rinse with cold water, peel it, and cut it into strips.

3. 3.

   Drain the potatoes and press them through a potato masher directly onto plates. Arrange the beet strips and matjes fillets on top. Spoon some sour cream dip over each. Sprinkle with chive curls and onion rings. Garnish with remaining chives.