Matjes with Mustard-Dill Schmand and Dill Potatoes

Mild matjes fillet meets creamy mustard-dill sauce and warm dill potatoes, served with crispy rye bread. A simple, cozy dish for cold days.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 400 g Matjes fillets
• 800 g waxy potatoes
• 200 g sour cream
• 3 tbsp medium-hot mustard
• 2 tbsp apple cider vinegar
• 1 tsp sugar
• 1 bunch dill
• 1 pc red onion
• 8 pc slices of rye bread
• 2 tbsp rapeseed oil
• salt to taste
• pepper to taste

Method

1. Wash the potatoes, boil them in salted water for about 20 minutes, drain, let them steam dry briefly and halve them.
2. Finely dice the onion. Finely chop the dill and set aside a few sprigs for garnishing.
3. Mix the sour cream, mustard, vinegar, sugar, half of the chopped dill and pepper, then season with salt to taste.
4. Drain the matjes fillets and cut them into bite-sized pieces.
5. Toss the warm potato halves in a pan with rapeseed oil, then season with salt, pepper and the remaining dill.
6. Divide the potatoes among four plates, top with the matjes pieces and onion cubes, and spoon the mustard-dill sauce over them.
7. Garnish with the reserved dill sprigs and serve with the rye bread.