📝 About This Recipe
This vibrant, ruby-hued salad is a cornerstone of the German 'Brotzeit' and a beloved breakfast staple in coastal regions. Combining the salty punch of Matjes herring with earthy beets, tart apples, and a creamy dressing, it offers a sophisticated balance of sweet, sour, and savory. It is traditionally prepared a day in advance to allow the flavors to marry, making it a perfect, stress-free addition to any cold platter.
🥗 Ingredients
The Foundation
- 400 grams Matjes Herring Fillets (preserved in oil or brine, drained and patted dry)
- 300 grams Cooked Beetroot (vacuum-packed or freshly boiled, not pickled in vinegar)
- 250 grams Waxy Potatoes (boiled in skins, peeled, and cooled)
- 2 pieces Tart Apples (such as Granny Smith or Braeburn)
- 4-5 pieces Pickled Gherkins (German-style 'Gewürzgurken' for crunch)
- 1 small Red Onion (very finely diced)
- 3 pieces Hard-boiled Eggs (cooled and peeled)
Creamy Dressing
- 150 grams Sour Cream (full fat for best texture)
- 100 grams Mayonnaise (high quality or homemade)
- 2 tablespoons Greek Yogurt (adds a nice tang)
- 2-3 tablespoons Pickle Juice (from the gherkin jar)
- 1 teaspoon Dijon Mustard (for a subtle heat)
- 1/2 bunch Fresh Dill (finely chopped)
- to taste Sea Salt and Black Pepper (be cautious with salt as herring is naturally salty)
For Garnish
- 1/4 cup Walnuts (toasted and roughly chopped)
- 1 tablespoon Fresh Chives (snipped)
👨🍳 Instructions
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1
Boil the potatoes in their skins in salted water for about 20-25 minutes until tender. Drain, let them cool completely, then peel and dice into 1cm cubes.
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2
If your herring is very salty, soak the fillets in cold water or milk for 30 minutes, then pat thoroughly dry with paper towels.
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3
Cut the herring fillets into bite-sized pieces, roughly 1.5cm wide, and place them in a large mixing bowl.
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4
Dice the cooked beetroot into 1cm cubes. Tip: Wear gloves during this step to avoid staining your hands red!
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5
Peel and core the apples, then dice them into small cubes. Immediately toss them with a teaspoon of pickle juice to prevent browning.
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6
Finely dice the pickled gherkins and the red onion. Ensure the onion is very fine so it doesn't overpower the other delicate flavors.
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7
Separate the yolks from two of the hard-boiled eggs. Dice the whites and one whole egg into small pieces; reserve the two remaining yolks for the dressing or garnish.
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8
In a separate medium bowl, whisk together the sour cream, mayonnaise, yogurt, mustard, and pickle juice until smooth and creamy.
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9
Stir the chopped dill into the dressing and season with a generous amount of freshly cracked black pepper. Add salt only after tasting the final mix.
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10
Gently fold the potatoes, beets, apples, gherkins, onion, and chopped eggs into the bowl with the herring.
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11
Pour the dressing over the ingredients and use a large spatula to fold everything together until every piece is coated in the pink sauce.
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12
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is highly recommended for the best flavor development.
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13
Before serving, give the salad a gentle stir. If it has become too thick, add a splash more pickle juice or cream to loosen it.
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14
Transfer to a serving platter and garnish with toasted walnuts, snipped chives, and the remaining egg slices or crumbled yolks.
💡 Chef's Tips
Always use 'Matjes' herring if possible; it is a young, salt-cured herring that is much more tender than standard pickled varieties. For a cleaner look, don't mix the beets in until the very end if you want a white sauce with red spots, though the traditional 'pink' look is achieved by mixing them early. If you find the raw onion flavor too sharp, soak the diced onions in cold water for 10 minutes and drain before adding to the salad. Ensure your potatoes are a waxy variety (like Yukon Gold or Charlotte) so they hold their shape and don't turn into mush when folded. Adjust the acidity at the end; a tiny pinch of sugar can help balance the vinegar from the pickles and the earthiness of the beets.
🍽️ Serving Suggestions
Serve alongside thick slices of buttered dark rye bread (Pumpernickel or Vollkornbrot). Pair with a crisp German Pilsner or a chilled glass of dry Riesling to cut through the richness. Include it as part of a 'Frühstück' spread with soft-boiled eggs, cold cuts, and strong coffee. Serve as a light lunch with a side of warm, pan-fried potatoes (Bratkartoffeln). Accompany with a side of radishes and extra sprigs of fresh dill for a refreshing crunch.