Matie Salad in Juniper Sauce

For the matie salad in juniper sauce, cut the spring onions into 2 cm pieces.

Quarter the apples, core them and divide them into not too narrow wedges.

Crush the juniper berries in a mortar and roast them in a saucepan without fat over medium heat for 1 minute. Add oil and sauté apples with sugar for 1 minute. Deglaze with cider, bring to a boil, then let cool.

Rinse matjes fillets briefly with cold water and cut diagonally into 2 cm wide pieces.

Mix crème fraîche and yogurt. Mix the matjes strips with the apple mixture and the spring onions.

Fold in the crème fraîche-yogurt sauce and season with pepper.

Leave the matie salad in juniper sauce to infuse in the refrigerator for 3-4 hours with the lid closed.

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