Summary

Ingredients

• 6 herring fillet (s)
• 500 g beans, fresh reens
• 5 sprigs savory, fresh (alternatively 1 teaspoon dried)
• 100 ml mayonnaise
• 150 g sour cream or sour cream
• 1 lemon (s), organic
• 0.5 ½ bunch parsley, smoothly chopped medium-fine with stalks
• 1 pinch cardamom, ground
• 1 pinch cayenne pepper
• Salt and pepper, freshly ground
• sugar

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Instructions

1. First the beans:
2. The beans are cleaned and washed thoroughly. Then cut the beans to a length of approx. 2-3 cm. Bring plenty of salted water to the boil and cook the beans in it for 10 to 12 minutes until they are firm to the bite. Try now and then so that the beans don`t get too soft. Then drain the beans and immediately quench / blanch them in a large bowl with ice water. This preserves the bite and the squeaky green color. Set the beans aside.
3. Now for herring:
4. First try the herring. There are qualities from extremely salty to pleasantly mild. If the matjes is too salty, rinse thoroughly under running cold water and pat dry. As a native of Glückstadt (on the Elbe in Schleswig-Holstein), I would of course only use the real Glückstadt matjes. If you have the chance to try real Glückstadt matjes: DO! Specially made, special taste and as tender as lukewarm butter. Simply a pleasure.
5. Now cut the herring into large cubes.
6. Now comes the marinade:
7. Put the mayonnaise and sour cream / sour cream in a sufficiently large bowl.
8. Now rub the lemon zest half over it. Be careful with the white skin under the peel: Do not rub with it, because it is very bitter. Now add the juice from half of the lemon. Finely chop 2/3 of the parsley including the stalks and add. I also always use the stems, because they give the whole thing even more bite and even more aroma than the leaves. Pull the leaves of the savory off the stalks directly into the marinade, alternatively add the dried savory. Now add the cardamom and cayenne pepper and mix everything thoroughly with the whisk.
9. Now add salt, sugar and pepper to taste. If the matjes is very salty, handle the salt very carefully and, if necessary, leave it out for the time being. The salad also thrives on a nice balance of acidity and sweetness. I like it a little sweeter. It is best to add sugar little by little until your personal taste is achieved. Pepper fresh from the mill.
10. Herring wedding with the beans:
11. Now add the matjes and the thoroughly drained beans to the marinade and fold everything in thoroughly. Let it steep in the refrigerator for at least an hour. Stir again before serving and check the salt content again and season carefully if necessary.
12. Now arrange on a plate with a dressing ring and sprinkle with the remaining parsley. Fried potatoes or buttered black bread or pumpernickel are wonderful. A pickle can`t hurt either.