Matie Salad with Mango And

Pepper from the mill

Soak the fillets for 10 minutes, dry them and cut them into fine cubes. Peel the mango, cut the flesh from the stone and also finely dice. Finely dice the onions. Mix the onions, maties, mango and 2/3 of the capers with the oil, season heartily with pepper and cook for half an hour. Mix the sour cream with the mustard. Set aside a little of the dill for garnish. Chop the rest and fold it into the sauce. Arrange the matie salad, spooning in the dressing. Serve sprinkled with capers and dill.

Serve with brown bread and an iced Aquavit.

Grilling time plus 6 to 8 min.

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