Summary

Ingredients

• 9 herring fillet (s)
• 600 ml cream
• 1 apple
• 3 medium gherkin (s), diced into small pieces
• 1 medium carrot (s)
• 2 shallot (s)
• 2 egg (s), hard-boiled, chopped
• 5 bay leaves
• 5 carnation (s)
• 5 juniper berries
• 1 teaspoon mustard
• 3 tablespoon vinegar (Melfor)
• salt and pepper

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Instructions

1. Prepare 2 bowls. Put the cream in a bowl, add all the spices and the mustard, including the vinegar. Finely chopped carrot and apple, cut the shallots into rings, add the eggs and pickles to the cream. Season everything well with salt and pepper.
2. Mix the finished sauce well and set aside for about an hour. During this time, water the herring.
3. Then place a layer of herring in the second bowl and pour the sauce over them. Proceed in this way until all matjes have been inserted. Cover the bowl and put it in the refrigerator for 24 hours.
4. Jacket potatoes are ideal as a side dish.