Scandi-Bowl with Matjes and Beetroot

Ingredients

• 400 g small potatoes (fingerling)
• 6 Matjes fillets
• 2 Knoll Beets (beetroot)
• 200 g Blueberries
• 4 gherkins
• 1 Red Onion
• 4 sprigs dill
• 150 g skyr
• Salt
• Pepper
• 2 tbsp linseed oil
• 1 tsp Mustard

Instructions

1. 1.

   Boil potatoes in boiling water for 15 minutes until tender. Then drain. Let cool for 5 minutes and halve.

2. 2.

   Meanwhile, rinse Matjes fillets cold, pat dry and cut into small pieces. Clean, wash, peel, halve and slice the beetroot. Wash and pat dry the blueberries.

3. 3.

   Remove gherkins from their liquid, setting aside about 4 tbsp of it; cut cucumbers into small pieces. Peel the onion and cut into thin strips. Wash, shake dry, chop half of the dill, and finely pluck the rest.

4. 4.

   Whisk together skyr, gherkin liquid, chopped dill, salt, pepper, oil and mustard for the dressing. Arrange potatoes, herring, beetroot, cucumbers and blueberries in 4 bowls, drizzle with dressing and decorate with the remaining dill.