Preparation

Cover Matjes fillets with water and leave for 1-2 hours to wash off the salt. Drain and dry with paper towel, and cut into dice.
Bring a small saucepan of water to boil over medium-high heat. Add eggs, lower heat and gently simmer until hard boiled (8-10 minutes), place into cold water and peel. Combine Matjes, beetroot, onions, roast beef, gherkins, apples and capers in a bowl or on a platter. Mix oil and vinegar, and drizzle over salad. Coarsely grate eggs over the salad and serve immediately.

Ingredients

  • 10 Matjes fillets (pickled herring)
  • 200 g bottled or canned beetroot, drained, diced
  • 2 white onions, finely diced
  • 150 g roast beef, diced
  • 250 g gherkins, diced
  • 250 g peeled apple, diced
  • ¼ cup (45 g) baby capers
  • 2 eggs
  • 125 ml (½ cup) vegetable oil
  • 2 tbsp red wine vinegar
  • black rye bread to serve