Rating: 3.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Have you already tried this fish recipe?

From the bacon slices, cut the pork rind into small pieces and remove the small gristle. Cut the slices into very small pieces.

Place the bacon pieces with a little bit of butter in a cold (!) frying pan and heat the frying pan over medium heat. Saute the bacon pieces until just beginning to brown, about 5 min. until translucent, remove from skillet and cool.

Hard the eggs in 8 min. and also cool, peel, chop into small cubes.

Cut the tails of the maties fillets into small pieces, then cut the fillets lengthwise into three strips, then diagonally into pieces about 1, 5 cm long. Cut the onions into fine cubes, the cucumbers as well, from the peeled apple the pieces can be a little bit bigger, but at most half the size of the matie, better even smaller. Cut the cress leaves from the stalks with scissors.

Mix all ingredients in a large baking bowl thoroughly with sour cream or crème fraiche, season with sea salt, coarsely ground black pepper, mustard and a few drops of juice of a lemon. Refrigerate for at least one hour and serve with rye or brown bread. Boiled, peeled potatoes with butter are an excellent accompaniment.

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