📝 About This Recipe
A cornerstone of Hanseatic culinary tradition, Matjes Hausfrauenart features 'young' salted herring fillets bathed in a refreshing, tangy cream sauce. This 'Housewife Style' preparation perfectly balances the rich, oceanic saltiness of the fish with the crisp acidity of Granny Smith apples and the sharp bite of pickles and onions. It is a cooling, soul-satisfying dish that tastes like a summer breeze on the North Sea coast.
🥗 Ingredients
The Herring
- 8 pieces Matjes Herring Fillets (High-quality, mild salted 'young' herring)
- 1 cup Milk (For soaking the fish to reduce saltiness)
The Cream Base
- 250 grams Sour Cream (Schmand or full-fat sour cream)
- 150 grams Crème Fraîche (For added richness)
- 100 grams Yogurt (Plain, full-fat for a lighter tang)
- 1 tablespoon Lemon Juice (Freshly squeezed)
- 2-3 tablespoons Pickle Juice (From the gherkin jar)
Aromatics and Textures
- 1 large Granny Smith Apple (Peeled, cored, and cut into matchsticks)
- 4-5 pieces Gewürzgurken (German pickled gherkins, finely sliced)
- 1 medium White Onion (Halved and thinly sliced into half-moons)
- 1/2 bunch Fresh Dill (Finely chopped)
- 1 teaspoon Peppercorns (Freshly cracked white pepper)
- 1 pinch Sugar (To balance the acidity)
- 2 pieces Bay Leaves (Dried)
- 3 pieces Allspice Berries (Lightly crushed)
👨🍳 Instructions
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1
Begin by rinsing the Matjes herring fillets under cold running water. Place them in a shallow dish and cover with milk; let them soak for 20-30 minutes to mellow out the brine. Pat dry thoroughly with paper towels afterward.
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2
Cut the dried herring fillets into bite-sized pieces, roughly 2-3 cm wide, or leave them whole if you prefer a more rustic presentation.
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3
In a large mixing bowl, whisk together the sour cream, crème fraîche, and yogurt until the texture is silky and smooth.
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4
Stir in the lemon juice and pickle juice. This provides the essential 'zing' that cuts through the richness of the fish.
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5
Prepare your aromatics: peel and slice the onion into paper-thin half-moons. If the onion is too sharp, you can blanch it briefly in boiling water for 10 seconds, then shock in ice water.
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6
Core and peel the apple, then slice it into fine matchsticks (julienne). Immediately fold them into the cream mixture to prevent browning.
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7
Slice the gherkins into thin rounds or small cubes and add them to the bowl along with the chopped fresh dill.
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8
Season the sauce with cracked white pepper, a pinch of sugar, the bay leaves, and the crushed allspice berries. Note: You likely won't need salt as the herring provides enough.
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9
Gently fold the herring pieces into the cream sauce until every morsel is well-coated.
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10
Transfer the mixture to a glass container, cover tightly, and refrigerate. For the best flavor, let it marinate for at least 4 hours, though overnight is ideal for the spices to infuse.
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11
Before serving, remove the bay leaves and allspice berries. Give the mixture a gentle stir and taste one more time, adjusting the acidity or pepper if necessary.
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12
Plate the herring generously, ensuring each portion has plenty of sauce, apples, and onions. Garnish with a fresh sprig of dill.
💡 Chef's Tips
Always use genuine 'Matjes' (young herring) for the softest texture; ordinary pickled herring in vinegar is too firm for this specific recipe. If the sauce feels too thick after chilling, thin it out with a splash of milk or additional pickle juice. Avoid using red onions if you plan to store the dish overnight, as they can bleed color and turn the sauce slightly pink. Don't skip the soaking step in milk—it is the secret to achieving that buttery, delicate flavor traditional to German homes. Always use white pepper rather than black to keep the sauce looking pristine and to provide a more subtle, floral heat.
🍽️ Serving Suggestions
Serve alongside warm 'Pellkartoffeln' (boiled jacket potatoes) with a pat of butter and sea salt. Pair with a crisp, dry German Riesling or a cold, hoppy Pilsner to cut through the creaminess. A side of dark, buttered rye bread (Schwarzbrot) is perfect for mopping up the extra sauce. For a traditional Northern touch, serve with a small side of beet salad for a vibrant color contrast. Enjoy as a light lunch or a quintessential 'Abendbrot' (traditional German evening meal).