In the kitchen with MyTrela
Matjes herring with beetroot, avocado and buckwheat
Combine ready-to-eat Matjes-style herring fillets with cooked beetroot and avocado flesh. Serve with buckwheat weighed dry, seasoning everything with lemon and pepper.
1 serving
Ingredients
Ingredients for 1 serving. Weighing stages for edible portions, dry products and fats are stated with the ingredients; use the full listed portions. These are explicit rules for the new original version, without converting historical yields.
- Cooked beetroot120 gWeight of the cooked, peeled edible portion.
- Avocado60 gWeight of flesh without skin or stone.
- Matjes-style herring100 g100 g ready-to-eat fillets after draining any packing liquid and removing bones.
- Lemon juice3 g
- Black pepper1 g
- Unroasted buckwheat groats30 g30 g dry groats before cooking.
Preparation
- Weigh 30 g dry unroasted buckwheat and cook according to the package instructions. Drain excess water and cool.
- Use ready-to-eat Matjes-style herring fillets. Drain any packing liquid, remove bones and weigh 100 g fish. Weigh 120 g cooked peeled beetroot and 60 g avocado flesh without skin or stone.
- Dice beetroot, avocado and fish. Combine with buckwheat, all the weighed 3 g lemon juice and 1 g pepper. Serve immediately.
Total preparation and cooking time for this original version has not been measured.
Nutritional values
We do not provide calories or macronutrients: nutritional values for this original version have not been confirmed.
About this recipe
Developed by MyTrela with AI assistance. This is a new original MyTrela version with explicitly defined weighing and preparation stages for the ingredients, rather than a reconstruction of the historical weight or liquid basis. This version has not been tested in a kitchen trial. The illustration shows a serving suggestion.
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