Summary

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

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Instructions

1. 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.
2. Now add the fleur de sel, shallot, capers, parsley and dill and knead well. Let rest for another 5 minutes.
3. 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.
4. The tartare must never be too cold, it is best to serve it at room temperature.
5. 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.
6. Garnish with the chives rings.
7. Short note:
8. 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.