Tarragon – Matjes

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	5 hrs 30 mins
Course	Salad
Cuisine	European
Servings (Default: 4)

Ingredients

800 g fish fillet (s) (matjes fillets)
500 g crème fraîche
500 g quark (low-fat quark)
3 egg (s), hard-boiled
1 teaspoon honey
1 tablespoon mustard (Dijon or lion mustard)
5 tablespoon tarragon, chopped
2 tablespoon chives, chopped
1 tablespoon sorrel, chopped

Instructions

Do not chop the herbs too finely with a knife. Mix the dairy products with honey and mustard. Cut the eggs very small, as well as the shallots. Mix everything together.
Peel off the herring fillets, pat dry and cut into very small pieces. Fold in. Let everything stand for a few hours.
Tastes good with baked potatoes or jacket potatoes as a main course, but is also a very fine starter, as the taste is surprisingly mild.

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.