For the sherry-red wine marinade, peel, halve and slice red onions. Coarsely crush pepper and cloves. Put red wine, onions, vinegar, sugar, sherry, peppercorns, bay leaf and cloves in a small pot and let simmer for 1-2 minutes. Let the stock cool down. Wash the matjes, dab dry, remove the hind fin and cut into pieces about 1.5 cm wide.
Put half of the matie pieces in a cold place, put the other half in a bowl and pour over the south. Put the maties in a cold place and let them steep for at least 2 hours. In the meantime peel and finely dice the onions. Stir sour cream, crème fraîche, diced onions and milk until smooth. Season with salt, pepper, 1 pinch of sugar and lemon juice. Wash the dill, dab dry and pluck flags from the stems. Put some flags aside for garnishing. Finely chop the remaining dill and stir into the sauce. Mix the rest of the maties with the sour cream mixture. Arrange the maties in a bowl and garnish with the remaining dill.
Wash the dill, dab dry and pluck flags from the stems. Put some flags aside for garnishing. Finely chop the remaining dill and stir into the sauce. Mix the rest of the maties with the sour cream mixture. Arrange the maties in a bowl and garnish with the remaining dill. Drain the red wine maties and serve with the red wine onions. Bread tastes good with it
1 3/4 hours waiting time