For 2 servings:
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp mustard
- 1 tbsp honey
- salt and pepper
... for the tatare
- 2 pieces of Lauenroth Nordic matie fillet in oil or smoked matie fillet
- 1 apple
- 1 onion
- Some dill
- Pepper
- Caper apples to garnis
Werner Lauenroth...
Our recipes
Tatare from matie fillets
With carpaccio of beetroot
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Preparation
- Cut the cooked beetroot into thin slices and arrange in a fan shape on the plate.
- Mix the olive oil, vinegar, mustard and honey for the dressing and season with salt and pepper. Drizzle over the beetroot.
- Finely dice the matjes fillet, apple and onion and mix together. Add a little dill and pepper if required. Stir well.
- Serve on top of the beetroot carpaccio and garnish with caper apples if desired.
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