Matjestatar – According To Viniferia Style
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 herring fillet (s), young
- 1 medium onion (s), red (finely diced)
- 1 medium pickle (s) (approx. 50g, finely diced)
- 1 tablespoon, leveled capers, (finely chopped)
- 0.25 ¼ bunch dill, (finely chopped)
- 1 teaspoon paprika powder, noble sweet
- some ginger, freshly grated
- some mustard, hotter
- 1 shot cognac
- 1 splash lime juice, fresher
Print Recipe
Pin Recipe Instructions
- The matjes (preferably in June, soak the late matjes a little beforehand) first into thin strips and then into fine cubes. Finely dice the onion and cucumber, finely grate the ginger, finely chop the capers and dill.
- Mix the spices and all the other ingredients together with the matjes, season with cognac and lemon juice and let steep for at least 30 minutes.
- Arrange on Rhenish black bread thalers or lukewarm crostini and serve immediately. A fresh, dry white wine or a cool blond go very well with it.
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