Check the salinity of the matjes
Taste a small piece before seasoning the sauce. Soak very salty fillets briefly in cold water or milk and pat dry thoroughly.
German Recipe
Matjes herring in cream sauce
Mix yoghurt, sour cream, cucumber water, mustard, dill and pepper. Finely chop apple, onion and cucumber. Add the garnish to the sauce. Add the matjes to the sauce and let it soak briefly. Serve with potatoes or bread.
Total time
20 min
Calories
520 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Matje's housewife type step by step
Add the fillet to the sauce. Add the matjes to the sauce and let it soak briefly. Serve with potatoes or bread.
Quick Dinners
Lunch
German Recipes
Fish
Recipe
Matjes herring in cream sauce
Mix the yoghurt, sour cream, cucumber water, mustard, dill and pepper. Finely chop the apple, onion and cucumber.
Ingredients
4 servings
Method
-
1
Stir sauce
Mix the yoghurt, sour cream, cucumber water, mustard, dill and pepper.
-
2
Cutting the inlay
Finely chop the apple, onion and cucumber.
-
3
Mixing
Fold the fillet into the sauce.
-
4
Matjes
Add the Matjes to the sauce and leave to stand.
-
5
Serve
Serve with potatoes or bread.
Kitchen know-how
Tips for Matjes herring in cream sauce
Keep apple fresh and crisp
Cut the apple just before mixing and immediately add it to the slightly sour sauce, which will not brown and will retain its bite.
Let the sauce steep in the fridge
Rest for at least 30 minutes and combine dill, cucumber, onion and matjes. Taste again before serving, as the fish releases salt when pulled.
Variations
How to adapt this recipe
Replace sour cream with 150 millilitres of kefir and use only 100 grams of yoghurt. Thinner, sour sauce goes particularly well with warm potatoes.
Add an additional cucumber and half a bunch of dill. Add cucumber water only drop by drop, so that the sauce does not become too salty or liquid.
Nutrition per serving
520kcal
22.0 gCarbohydrates
28.0 gProtein
34.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Matjes herring in cream sauce
Matjes is made from young herring, mildly salted and enzymatically ripened, which is why it is tender and comparatively mild. Salt herring is firmer and usually needs to be watered for longer.
Mild matjes from the refrigeration can usually be used directly. Only water clearly salty fillets briefly; long pickling would leach flavour and delicate texture.
It takes about 30 to 60 minutes for the aromas to combine. Overnight, the onion becomes stronger and the apple softer, but still edible.
waxy potatoes are classic because they are a contrast to the creamy sauce structure. They may be warm but should not be mixed directly into the cold sauce.
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