Summary

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

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Instructions

1. 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.
2. 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).
3. Wash and peel the apple and remove the core. Cut the apple into fine cubes.
4. Mix the apple cubes with the shallot cubes, the diced pickle skins and the chopped matjes fillets, fold in the grapeseed oil.
5. Brush the pumpernickel or wholegrain thalers with butter and place a teaspoon of herring tartare on top of each.
6. 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.
7. Tip: Instead of being served on pumpernickel or whole grain, the tartare also tastes great on fresh, thick cucumber slices.