(about 15 min) Cut the beans a little on the top and bottom, cut them into diagonal pieces and blanch them al dente in light salted water with savory, drain when cooled. Rinse cucumber, dry, cut in half lengthwise, cut into slices. Peel and core tomatoes, cut fillets.
Squeeze juice from two lemons, cut two lemons into slices. Remove the peel from the onions, cut the white onion into strips, the red onion into rings. Cut the matjes fillet into strips.
Peel and clean the potatoes, cut them into small cubes, cut the bacon into strips, roast both in a little olive oil. Cut the dill.
Mix mustard with fish stock, honey, olive oil, fruit vinegar, juice of one lemon, season with salt and pepper.
Mix the maties with beans, dill, cucumber, tomato fillets, onion strips well, add the bacon as well as the potatoes, season with little salt and pepper. Stir in the dressing, let it soak in, arrange the salad in a dessert bowl or deep plate and garnish with red onion rings, lemon slices and dill sprigs.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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