Beef Tartare and Herring Hanseatic Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g minced meat, (pure beef)
- 1 natural herring fillet (s), very (!) Finely diced
- 2 egg yolks
- 0.5 teaspoon ½ salt, (Fleur de Sel)
- Pepper, freshly ground
- 1 medium shallot (s), very finely diced
- 1 tablespoon parsley, smooth, finely chopped
- 1 tablespoon dill, finely chopped
- 1 tablespoon capers, pickled, finely chopped
- 1 pinch cardamom, ground
- 0.5 teaspoon ½ allspice, ground
- 0.5 teaspoon ½ paprika powder, noble sweet
- 1 pinch (s) nutmeg, freshly grated
- 1 tablespoon butter, soft
- 1 shot port wine
- Pumpernickel, Dithmarscher cabbage bread or toast
- in Chives, fe rgs as decoration
Print Recipe
Pin Recipe Instructions
- First, the matjes fillet is rinsed, dried with kitchen paper and cut into very (!) Small cubes. Now put the fish together with the beef mince in a bowl and knead extensively with the egg yolks. Let rest briefly.
- Now add the fleur de sel, shallot, capers, parsley and dill and knead well. Let rest for another 5 minutes.
- Now add the spices (cardamom, allspice, paprika, nutmeg), the softened butter and the port wine and knead again thoroughly. Season to taste with the freshly ground pepper.
- The tartare must never be too cold, it is best to serve it at room temperature.
- The tartare is then served on bread: Pumpernickel is classic, Dithmarscher cabbage bread (seasonal!) Is delicious, toasted toast bread is a way out if you don`t get anything else.
- Garnish with the chives rings.
- Short note:
- As a native of Glückstadt (on the Elbe in Schleswig-Holstein), I would of course only use the real Glückstadt matjes. If you have the chance to try real Glückstadt matjes: DO! Specially made, special taste and as tender as lukewarm butter. Simply a pleasure.
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