Summary

Ingredients

• 8 herring fillet (s) (Emder, approx. 40 - 50 g)
• 400 ml whipped cream
• 1 large onion (s), (butcher`s)
• 1 large apple
• 2 medium pickled cucumber (s)
• 1 large lemon (s), untreated
• 1 teaspoon salt
• 1 pinch (s) white pepper
• 1 tablespoon sugar
• 1 dash Worcester sauce
• 1 kg potato (s)
• Salt water
• 1 teaspoon salt
• 60 g bacon, diced
• 60 g onion (s), diced
• 2 tablespoon vegetable oil

For decoration:

• leaf lettuce
• tomato
• Dill, fresher

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Instructions

1. Rub some of the zest from the lemon, then squeeze it out and stir the juice with the whipped cream vigorously until it is bound. Add the spices and stir.
2. Now peel the onion, cut into julienne or thin strips, blanch briefly and cool in ice water. Drain well and add to the cream sauce.
3. Peel the pickled cucumber, cut in half, remove the core, cut into slices and add to the sauce. Peel, quarter, core, slice the apple, add to the sauce and fold everything in well. Cover the finished housewife sauce and refrigerate. If necessary, season again before serving. The apple pieces and the onion strips absorb salt.
4. Now peel the potatoes, quarter them and cook them in salted water for about 30 minutes, depending on their size. Fry the diced bacon and onion with the oil in a small pan.
5. Remove the matjes fillets from the oil and dab well on kitchen paper, arrange on plates and top with the housewife sauce. Add the boiled potatoes and finish with the bacon stick. Use fresh lettuce, fresh tomato slices or fresh dill as a garnish, if you like.
6. My special tip: Please do not skimp on matjes and do without salted herring. I like the Emden Matjes best, and of them the Aalrauchmatjes. The combination of the smoke flavor with the lemon and apple is great and they are nice and rosé. You can also do without the bacon stick and sprinkle fresh herbs on the potatoes instead.