Appetizers
Matjes Herring with Onions and Apple
The Quirky Foodster Team
Ingredients
- 4 Matjes herring fillets
- 1 apple, cored and thinly sliced
- 1 onion, thinly sliced into rings
- 150 ml (2/3 cup) sour cream
- 1 tbsp lemon juice
- 2 tbsp chopped dill
- Boiled new potatoes, to serve
Method
- Pat the herring fillets dry and lay them on a serving plate.
- Mix the sour cream with lemon juice and half the dill.
- Arrange the apple and onion slices over and around the herring.
- Spoon the sour cream dressing over the top and scatter with remaining dill.
- Serve chilled with warm boiled new potatoes.
Introduction: A northern German coastal specialty using young, mild-cured Matjes herring, traditionally celebrated each spring with the arrival of the new catch and served with sweet apple and onion to balance the fish's richness.
Cultural Background: A northern German coastal specialty using young, mild-cured Matjes herring, traditionally celebrated each spring with the arrival of the new catch and served with sweet apple and onion to balance the fish's richness.
Tips: Choose firm, tart apples like Elstar or Granny Smith so they hold their shape and add a clean sharpness.
Variations: Some regions substitute crème fraîche for sour cream, or add a scattering of capers.
Storage: Best eaten the day it's assembled; herring itself keeps 2-3 days refrigerated before assembly.
Reheating: Served cold; not reheated.
Nutrition: Approx. 290 kcal, 16g protein, 20g fat, 10g carbohydrate per serving.
FAQs:
Q: What is Matjes herring exactly?
A: It's young herring cured in a mild brine before the fish develop roe, giving a delicate, less salty flavour than standard pickled herring.
Q: Can I use regular pickled herring instead?
A: Yes, though the flavour will be saltier and more assertive than true Matjes.
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