Matjes – Tartare
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 fish fillet (s) (herring fillets)
- 2 shallot (s)
- 2 pickled cucumber (s)
- 1 sour apple (Boskop, Jonagold)
- 1 tablespoon oil (grape seed oil)
- 1 pck.pumpernickel or wholegrain thaler
- Butter, salted
- 2 bunches dill, for garnish
- Pepper, whiter from the mill
Print Recipe
Pin Recipe Instructions
- Dry the matjes fillets with kitchen paper and cut into very small cubes with a sharp knife. Peel the shallots, cut one shallot into tiny cubes and the second shallot into very thin slices.
- Peel the pickles coarsely so that the pods are a good 2 mm thick. Just take the peel and dice finely (use the inside of the cucumber otherwise).
- Wash and peel the apple and remove the core. Cut the apple into fine cubes.
- Mix the apple cubes with the shallot cubes, the diced pickle skins and the chopped matjes fillets, fold in the grapeseed oil.
- Brush the pumpernickel or wholegrain thalers with butter and place a teaspoon of herring tartare on top of each.
- Open the shallot slices into rings and garnish the herring tartare with it. Place a dill box on top of each. Season with white pepper and serve slightly chilled.
- Tip: Instead of being served on pumpernickel or whole grain, the tartare also tastes great on fresh, thick cucumber slices.
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