Maties with Mustard-Dill Sauce

Soak the matie fillets for at least 2 hours.

Stir the egg yolks with a pinch of salt, pepper and 1 egg of mustard, add the oil drop by drop while stirring with the whisks of a mixer and stir with the remaining mustard powder, sugar, mustard and juice of a lemon. Chop the dill not too small and stir into the mustard sauce.

3. drain the matjes very well. Dry a little with kitchen roll, then cut into bite-sized pieces.

4. layer the matjes with the sauce in a suitable bowl and leave in a cool place for 1-2 days.

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