Matjesrouladen with Red Beet and Apple Yogurt Sauce

Ingredients

• 2 ripe apples (Granny Smith)
• 350 g sugar
• 2 tbsp lemon juice
• 200 g waxy potatoes
• 3 ripe apples (Granny Smith)
• 1 tbsp Lemon Juice
• 2 shallots
• 250 g yogurt
• 0.5 bunch dill
• Salt
• Pepper (freshly ground)
• 150 g red beet
• 0.5 tsp caraway
• 50 g butter
• 8 matjes fillets (oil‑marinated)

Instructions

1. 1.

   Preheat the oven to 90 °C with top and bottom heat. Wash the apples for apple chips. Boil sugar, 500 ml water and lemon juice; let thinly sliced apples steep in the hot mixture for about 10 minutes. Remove the apple slices, drain, place them side‑by‑side on a parchment‑lined tray and dry in the preheated oven for approximately 4 hours, turning occasionally.

2. 2.

   For the apple‑potato salad, boil potatoes in salted water until tender, peel and cut into cubes while still warm. Peel, quarter, core and cube the apples. Mix with lemon juice, chopped shallots, half of the yogurt and chopped dill; season with salt and pepper. Wash the red beet, cook in salted water with caraway for about 40 minutes, drain, peel and slice thinly.

3. 3.

   In a pan melt butter, glaze and season with salt and pepper. For serving, roll matjes fillets into roulades, whisk remaining yogurt with salt, pepper and lemon juice. Arrange red beet slices on plates, top with apple‑potato salad, add the matjes roulades, and garnish with yogurt foam, dill and apple chips.