Matie Salad with Red Beets

For the matie salad, cut the matie fillets into 1-1.5 cm wide strips. Finely grate half of the beet and the peeled apple (preferably with a food processor).

Mix with horseradish, mayonnaise, sour cream, cider vinegar and rapeseed oil and season with salt and pepper. Chop parsley, peel onion and cut into strips and mix in as well.

Cut the remaining beet into approx. 1 x 1 cm pieces and mix with the sauce and the pieces of matie.

Preparation Tip:

It is best to serve fresh pastries with the matie salad. The spiciness can be adjusted individually to your own preference by adding more or less horseradish.

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