Summary

Ingredients

• 3 medium herring fillet (s)
• 1 medium shallot (s), cut into fine cubes
• 0.5 ½ avocado (s), ripe, cut into fine cubes
• 0.5 ½ apple (Granny Smith), peeled and cut into fine cubes
• 1 pickle (s), cut into fine cubes
• 10 capers, pickled, finely chopped
• 0.5 ½ bunch leaf parsley, with stalks, chopped
• 1 teaspoon apple cider vinegar
• 2 dashes Tabasco, green
• 1 teaspoon rapeseed oil
• 0.5 ½ lemon (s), organic, the zest it
• 0.5 teaspoon ½ sugar
• salt and pepper
• nutmeg
• pimento

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Instructions

1. Cut the herring fillets into fine cubes. For me these are cubes with an edge length of approx. 2 to 3 mm. I then try to get the other cubes in this size too, so that there is a wonderfully even mouthfeel.
2. Put the herring cubes and the shallot cubes in a sufficiently large bowl. Fold in the apple cider vinegar, Tabasco and rapeseed oil. Peel the avocado and apple, cut into small cubes and fold in. Fold in the cubes quickly after cutting so that the acidity of the vinegar prevents the avocado and apple from oxidizing and turning brown. Cut the pickles and fold into the tartare with the sugar, parsley, finely chopped capers and lemon zest. Finally, season the tartare with freshly ground salt, pepper, nutmeg and a pinch of ground allspice according to your personal taste.
3. Let the salad steep for 10 minutes and then serve with the help of a serving ring.
4. The tartar tastes very good on pumpernickel, black bread, with Labskaus and just like that.
5. For me, matjes is the crowning glory of fish, but it has to be good. Whenever you can, you should always use Glückstädter Matjes, but that`s just a tip.