Fresh maatjes salad with green beans and new potatoes
It is a time I look forward to every year: the maatjes season from June to July.
Ideally, I eat them pure. The salty, tender meat really melts in your mouth. But occasionally I am tempted to prepare an appetizer or lunch with maatjes. One of my favorites? A fresh salad with maatjes, green beans and new potatoes.
Ingredients for 4 people
- 8 maatjes herring
- 250 g fine green beans
- 400 g new potatoes
- 1 red onion
- 1 tablespoon pickled mustard seed
- 1 tablespoon chopped parsley
- 100 ml mustard vinaigrette
- 4 tablespoons cream of horseradish
For the cream of horseradish:
- 100 g cream épaisse
- 3 teaspoons horseradish paste
- A pinch of sugar
- Pepper and salt
For the pickled mustard seed:
- 125 g mustard seed
- 90 ml rice vinegar or natural vinegar
- 90 ml plain vinegar
- 45 g sugar
- 5 g sea salt
- 180 ml water
- 1 bay leaf
- 1 sprig of thyme
For the mustard vinaigrette:
- 2 teaspoons Dijon mustard
- 3 tablespoons white wine vinegar
- 9 tablespoons vegetable oil
- Salt and freshly ground pepper
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Recipe: maatjes salad
Simple, but delicious. That's all a salad should be, right?
You start with the beans. Cut off the ends, wash them and then cook them al dente. To keep their beautiful green color, place the cooked beans in ice water.
Then scrub the potatoes clean and boil them until tender. Let them cool, and cut them into slices or pieces. Using a mandolin, cut the red onion into very fine rings.
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Pickled mustard seed
The next step is pickled mustard seed. Add all the ingredients in a small saucepan and bring the mixture to a gentle boil. Let it simmer for 45 minutes, until the mustard seeds start to swell.
Make sure the liquid does not evaporate completely. After the cooking time, pour the pickled mustard seed into a sterile glass jar. You can store it for quite a long time in the refrigerator.
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Why rice vinegar?
Rice and natural vinegar are much milder than ordinary vinegar. The acidity is around 4 degrees, while ordinary vinegar has an acidity of 8 degrees.
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Cream of horseradish
Combine the crème épaisse, horseradish paste and sugar in a bowl. Whisk the mixture into a light cream. Season to your taste with salt and pepper.
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Mustard vinaigrette
Mix the mustard and white wine vinegar together in a small bowl. Then gradually stir in the oil to create a smooth, creamy vinaigrette. Finally, season with salt and pepper.
Tip: Want to keep the vinaigrette longer? Then add a teaspoon of mayonnaise to it. This will keep the dressing fresh for 2 to 3 days.
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Finishing
Arrange the potatoes and beans on a plate. Drizzle the vinaigrette on top and sprinkle with parsley. Top with the maatjes, the finely sliced onion and the pickled mustard seed. Finally, finish with the cream of horseradish and serve with a piece of rye bread and salted butter. Pour a glass of Chardonnay and lunch can start!
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