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Difficulty level
Very easy
Ingredients:
500 g solonych filetow matjasa
sos:
200 ml smietany typu creme fraiche
2 lyzki domowego majonezu
10 ziaren jalowca
2 lyzeczki ginu
2 lyzeczki sherry
morska sol i swiezo zmielony czarny pieprz do smaku
sos:
200 ml smietany typu creme fraiche
2 lyzki domowego majonezu
10 ziaren jalowca
2 lyzeczki ginu
2 lyzeczki sherry
morska sol i swiezo zmielony czarny pieprz do smaku
Prepare instructions:
Filety matjasa wymoczyc w zimnej wodzie od 4 do 12 godzin w zaleznosci od natezenia solanki, odcedzic. Osuszyc dokladnie, pociac na 2 centymetrowe kawalki
w misce wymieszac smietane z majonezem, doprawic sola i pieprzem do smaku
dodac lekko rozbite w mozdziezu ziarna jalowca, gin i wino sherry, mieszac do polaczenia smakow, dodac kawalki sledzia, wymieszac.
Odstawic do lodowki na pare godzin.
Na polmisku ulozyc salatke, dekorowac swiezym koperkiem.
smacznego
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