📝 About This Recipe
Experience a true Northern European delicacy with this classic Matjes Herring preparation, featuring 'young' herring cured in a mild brine for a buttery, melt-in-your-mouth texture. This dish balances the rich, oceanic fats of the fish with the sharp crunch of vinegar-soaked onions and the bright sweetness of Granny Smith apples. It is a refreshing, protein-rich celebration of traditional seaside preservation methods that feels both rustic and sophisticated.
🥗 Ingredients
The Herring
- 8 pieces Matjes Herring fillets (high-quality, soused or brined herring)
- 1 cup Whole milk (for soaking if the fish is overly salty)
The Onion Marinade
- 2 medium White onions (sliced into paper-thin rings)
- 3 tablespoons White wine vinegar
- 1 teaspoon Granulated sugar (to balance the acidity)
- 1/2 teaspoon Black peppercorns (freshly cracked)
The Creamy Base & Aromatics
- 1/2 cup Sour cream or Crème fraîche (full fat for best flavor)
- 1 large Granny Smith apple (julienned or finely diced)
- 6-8 pieces Cornichons (finely sliced)
- 1/2 bunch Fresh dill (roughly chopped)
- 1 tablespoon Fresh chives (finely snipped)
- 1 tablespoon Lemon juice (freshly squeezed)
- 3 pieces Juniper berries (crushed slightly)
👨🍳 Instructions
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1
Begin by assessing the saltiness of your Matjes herring. If the brine is very strong, place the fillets in a shallow bowl with 1 cup of milk for 15-20 minutes to mellow the salt; otherwise, simply pat them dry with paper towels.
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2
Peel the white onions and slice them into translucent, paper-thin rings using a sharp knife or a mandoline.
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3
In a small mixing bowl, toss the onion rings with the white wine vinegar, sugar, and cracked black pepper. Let them macerate for 10 minutes to soften their bite.
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4
Core the Granny Smith apple and cut it into thin matchsticks (julienne). Immediately toss the apple with the lemon juice to prevent browning.
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5
In a separate medium bowl, whisk together the sour cream (or crème fraîche), crushed juniper berries, and half of the chopped dill.
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6
Finely slice the cornichons into rounds and fold them into the sour cream mixture.
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7
Remove the herring from the milk (if soaking) and rinse under cold water. Pat very dry. Slice each fillet at a slight diagonal into 3 or 4 bite-sized pieces.
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8
Gently fold the sliced herring and the julienned apples into the creamy dressing, ensuring the delicate fish doesn't break apart.
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9
Drain any excess liquid from the macerated onions.
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10
To assemble, spread the herring and cream mixture onto a chilled serving platter.
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11
Top the dish generously with the vinegar-soaked onion rings, allowing some of the pinkish onion hue to contrast with the white sauce.
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12
Garnish with the remaining fresh dill and the snipped chives for a burst of color and herbal aroma.
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13
Allow the dish to sit in the refrigerator for 15 minutes before serving. This 'marrying' time is crucial for the flavors to fully develop.
💡 Chef's Tips
Always use 'Matjes' herring specifically; it is harvested before the spawning season when the fat content is highest, giving it its signature texture. If you cannot find Matjes, look for 'Soused' herring in jars at specialty European grocers. When slicing the onions, the thinner they are, the better they will absorb the vinegar marinade and lose their raw pungency. Avoid over-mixing the fish once it is in the cream; you want the fillets to remain intact rather than becoming a mushy paste. For a dairy-free version, replace the sour cream with a high-quality oil and vinegar vinaigrette featuring mustard seeds.
🍽️ Serving Suggestions
Serve alongside warm, buttered boiled potatoes (Yukon Gold or New Potatoes) sprinkled with sea salt. Pair with a dense, dark rye or pumpernickel bread for a classic textural contrast. Enjoy with a chilled glass of Aquavit or a crisp German Riesling to cut through the richness of the fish. Add a side of pickled beets for an extra earthy, sweet element that complements the cured seafood. Serve as an appetizer on small individual toasts for a sophisticated cocktail hour snack.