Summary

Ingredients

• 200 g salted herrin (s) (herrin fillet)
• 2 apples (e.g. Braeburn or Pink Lady)
• 4 medium onion (s)
• 4 medium pickled cucumber (s)
• 100 g walnuts
• 4 tablespoon mayonnaise (light salad cream, reduced calories)
• 200 g sour cream
• 1 bunch dill
• 2 cup vinegar
• 1 tablespoon salt
• Pepper, whiter

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Instructions

1. The word tartar already tells us that this is a dish that contains a lot of shredded ingredients. The following applies: `The smaller, the better.` Now we shouldn`t turn the herring through the wolf because originally the beef fillet for a tartare was not turned through the wolf, but was only cut very finely. In some areas of Germany, the tartare is therefore also referred to as Schabefeat.
2. But now to our matjestartar:
3. As with a meat tartare, the ingredients vary from cook to cook. It soon borders on a religious war, whether beetroot is one of them or not. I left them out of my recipe because otherwise the herring tartar would have become too similar to my herring salad.
4. So, first finely dice the onions, put them in a small saucepan, bring to the boil with a little water, a strong dash of vinegar and a tablespoon of salt and simmer vigorously for about 2 minutes. Then pour the onions into a colander and rinse well with cold water. Now cut the matjes fillets, the cucumber and the peeled and pitted apples into fine cubes. The walnuts and dill (only the soft tips) are now finely chopped and placed in a large bowl with the matjes fillets, onions, cucumber and apple cubes. Now carefully mix the ingredients with the light salad cream, sour cream and white pepper. Now we should let the ready-made matjestartar mature in the refrigerator for about 2 hours and then serve cool after stirring again.
5. Various potato variations are best suited as a side dish, such as hash browns or jacket potatoes, but also crispy baguette.