Entree: Germany – Schleswig-Holstein – Matjesfilet (Mild pickled young herring fillets served with a creamy onion-apple sauce and boiled potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 matjes herring fillets, approx. 2 oz (55 g) each
- 1 1/2 lb (680 g) new potatoes, scrubbed
- 3 tbsp (45 ml) sour cream
- 3 tbsp (45 ml) crème fraîche
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 g) granulated sugar
- 1 medium red onion, thinly sliced (about 6 oz (170 g))
- 1 medium tart apple (Granny Smith), peeled and diced (about 6 oz (170 g))
- 2 tbsp (30 ml) finely chopped fresh dill
- 1 tbsp (15 ml) finely chopped fresh chives
- 2 tbsp (28 g) unsalted butter (for potatoes)
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges for serving
- Rye or pumpernickel bread for serving (optional)

Show original ingredient measurements

- 8 matjes herring fillets, approx. 2 oz (55 g) each
- 1 1/2 lb (680 g) new potatoes, scrubbed
- 3 tbsp (45 ml) sour cream
- 3 tbsp (45 ml) crème fraîche
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (5 g) granulated sugar
- 1 medium red onion, thinly sliced (about 6 oz / 170 g)
- 1 medium tart apple (Granny Smith), peeled and diced (about 6 oz / 170 g)
- 2 tbsp (30 ml) finely chopped fresh dill
- 1 tbsp (15 ml) finely chopped fresh chives
- 2 tbsp (28 g) unsalted butter (for potatoes)
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges for serving
- Rye or pumpernickel bread for serving (optional)

Instructions

1. Step 1: Place new potatoes in salted cold water, bring to a boil, and simmer until fork-tender, about 15–20 minutes depending on size. Drain and toss with 2 tbsp (28 g) butter and a pinch of salt; keep warm.
2. Step 2: While potatoes cook, make the sauce: whisk together 3 tbsp (45 ml) sour cream, 3 tbsp (45 ml) crème fraîche, 1 tbsp (15 ml) Dijon mustard, 1 tbsp (15 ml) white wine vinegar, and 1 tsp (5 g) sugar until smooth.
3. Step 3: Fold the thinly sliced red onion and diced apple into the sauce, then stir in 2 tbsp (30 ml) chopped dill and 1 tbsp (15 ml) chopped chives. Season with salt and pepper to taste. If the sauce is very thick, thin slightly with 1–2 tsp (5–10 ml) water.
4. Step 4: Rinse matjes fillets briefly under cold water if they are very salty, then pat dry with paper towels. Cut fillets in half lengthwise if large.
5. Step 5: Arrange matjes fillets on a serving platter and spoon the onion-apple cream over them, or gently fold fillets into the sauce to coat. Let rest 10–15 minutes to let flavors meld.
6. Step 6: Serve matjes with warm buttered potatoes, lemon wedges, and rye or pumpernickel bread. Garnish with extra dill and chives.