Matjes Hausfrauenart
A classic German herring salad with tender matjes fillets, crisp vegetables, and a tangy vinegar dressing. Serve cold as an appetizer or light lunch—no cooking required.
- Total time
- 15 min
- Servings
- 4
- Calories
- 185
- Protein
- 18g
Ingredients
- 8 fillets matjes herring fillets
- 1 whole red onion
- 3 whole dill pickle
- 1 whole apple, tart (Granny Smith or similar)
- 3 tablespoons white wine vinegar
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- 1
Slice the red onion lengthwise from root to tip into thin, paper-thin slices, about 1/8 inch thick; separate the layers into rings.
- 2
Slice each dill pickle lengthwise into quarters, then cut crosswise into 1/4-inch pieces, similar to dicing them into small chunks.
- 3
Cut the apple lengthwise in half, remove the seeds and core with a small knife, then slice the flesh crosswise into 1/4-inch thin slices.
- 4
Pat the matjes herring fillets dry with a paper towel, then cut each one diagonally into 2-inch pieces; they should look like wide, slanted chunks.
- 5
Pour the white wine vinegar and olive oil into a small bowl; whisk them together until the mixture looks emulsified and slightly creamy.
- 6
Add the salt and black pepper to the dressing; whisk until dissolved and taste for seasoning.
- 7
Place the herring pieces, onion rings, pickle chunks, and apple slices in a large bowl; pour the dressing over everything.
- 8
Gently fold the ingredients together using a rubber spatula until evenly coated, rotating the bowl a quarter turn and repeating until all pieces are moistened.
- 9
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving, so the flavors blend and the herring firms slightly in the cold.
Tools you’ll need
- chef's knife
- cutting board
- small bowl
- whisk
- large mixing bowl
- rubber spatula
- paper towels
- plastic wrap
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