Germany Matjesfilet (Pickled Herring Fillet)
Matjesfilet, or pickled herring fillet, is a classic German delicacy that highlights the country's love for pickled and preserved fish. Made from young, tender herring that is cured in a mild brine of salt, vinegar, sugar, and spices, matjesfilet is prized for its delicate, slightly sweet flavor and buttery texture. This dish is often served cold and accompanied by traditional sides such as boiled potatoes, sour cream, onions, and fresh dill, creating a harmonious balance of flavors. In some variations, it is paired with a tangy apple-onion salad or served as a topping for rye bread. A popular dish in northern Germany, particularly in coastal areas, matjesfilet is not only a staple at home but also a highlight at local fish markets and seafood restaurants. It reflects Germany's rich maritime culinary traditions and its emphasis on simple, fresh ingredients.
Recipe Servings: 4
+ 3 hours resting
Ingredients
- 1.1 lbs (500 g) herring in wine sauce
- 1 cup thinly sliced onion
- 1 Tbsp (15 ml) lemon juice
- ½ cup (118 ml) crème fraîche
- 4 Tbsp (60 ml) heavy cream
- 1 Tbsp (15 ml) champagne vinegar
- ½ tsp (2.1 g) sugar, more to taste
- ½–1 tsp (3–6 g) salt, more to taste
- ½ tsp ground black pepper, more to taste
- 2 juniper berries
- 2 allspice berries
- 1 Tbsp (15 ml) mineral water
- 1 medium-size crunchy apple, cored and cut into bite-size pieces
- 1 cup chopped dill pickles
- Chopped fresh dill, as needed for garnish (optional)
Directions
- Rinse herring well and pat dry.
- Place onion in a small bowl, drizzle it with lemon juice, and set aside.
- Whisk together créme fraîche, heavy cream, vinegar, sugar, salt, black pepper, juniper berries, allspice berries, and mineral water in a glass serving dish to create a smooth sauce.
- Add herring, onions, apple, and pickles, mixing until everything is coated with the sauce.
- Taste matjesfilet and adjust seasoning if necessary, adding salt, black pepper, and/or sugar.
- Cover dish and chill it in the refrigerator for about 3 hours.
- Sprinkle matjesfilet with chopped dill, if desired, and serve cold.
Notes
- The apple can be peeled, if desired.
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