Entree: Germany – Berlin-Brandenburg – Matjesfilet nach Hausfrauenart (Cured young herring fillets dressed in a traditional Berlin housewife style with onions, apple, and creamy dressing)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 hrs

Total 2 hrs

Ingredients

- 8 matjes herring fillets, approx. 2 oz (60 g) each
- 1 small red onion, thinly sliced, approx. 3 oz (85 g)
- 1 small crisp apple (eg. Elstar or Gala), peeled, cored, and thinly sliced, approx. 6 oz (170 g)
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) crème fraîche
- 1 tbsp (15 ml) white wine vinegar
- 1 tsp (4 g) granulated sugar
- 2 tbsp (30 ml) finely chopped fresh dill or parsley
- Freshly ground black pepper, to taste
- 1 1/2 lb (700 g) small new potatoes, boiled and kept warm, for serving

Instructions

1. Prepare the dressing: in a bowl whisk together sour cream, crème fraîche, white wine vinegar, sugar, chopped dill or parsley, and a few turns of black pepper until smooth.
2. Arrange the matjes: if fillets are in oil or brine, drain and pat lightly dry with paper towels. Cut each fillet into bite-sized strips or leave whole according to preference.
3. Combine vegetables and fish: in a shallow serving dish gently layer or toss the herring strips with sliced onion and apple. Pour the creamy dressing over the mixture and toss gently to coat evenly.
4. Chill and marry flavors: cover and refrigerate at least 30 minutes, preferably 1–2 hours, to allow flavors to meld.
5. Serve: spoon Matjesfilet nach Hausfrauenart over warm boiled potatoes or with slices of dark rye bread. Garnish with additional fresh dill if desired.