Classic matie salad
200 g fillet of matie
2 small beet
1 each yellow/red bell bell pepper
1 red onion
2 tablespoons sour cream
1 tsp plum jam or
red currant jelly
Remove the matie fillets from the oil and pat dry with a paper towel. Cut the matie fillets into small pieces.
Wash the beet and boil in hot water until done. Then rinse in ice water (color remains bright, cooking process is stopped), remove the skin and cut into cubes.
Clean and dice the bell bell pepper and red onion. Wash the cucumber and tomatoes, cut them in half, remove the core and cut them into cubes as well.
Now all the ingredients can be carefully mixed together. Add olives and herbs as desired.
Tip: A fresh brown bread goes well with this. To taste, the salad can be refined with an apple.