Matjestartar As Amuse Gueule

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 10)

Ingredients

8 fish fillet (s) (herring herring)
0.5 ½ onion (s) (vegetable onion)
4 radishes
4 small cucumber (s), (sweet and sour pickled)

Instructions

Cut the matjes fillets into fine strips, then dice finely. Cut the onion, cucumber and radish into tiny cubes.
Put everything in a sufficiently large bowl and mix well. Let it steep for about half an hour.
The tartare is spread generously on slices of pumpernickel or wholemeal bread cut into small pieces and served as a starter (also while standing).
Instead of bread you can also use small, freshly fried potato fritters. Then you place the tartare next to it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.