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Marinierter Matjes mit Pellkartoffeln

Ein klassisches, einfaches und schnelles Gericht mit würzigem Matjes, frischem Gemüse und cremigem Dressing, perfekt zum gemeinsamen Genießen mit Familie und Freunden.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: German, Traditional
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Marinierter Matjes
  • 2 packages salted herring fillets (Matjes) fresh and mild
  • 4 pickles for acidity and crunch
  • 1 onion for flavor and sweetness
  • 1 apple for fruity freshness
  • 2 cups sour cream creamy and slightly tangy
  • 1 cup Crème fraîche makes dressing mild and creamy
  • to taste milk to thin the dressing
  • to taste black pepper for seasoning
  • 6 pieces allspice berries for typical aroma
  • 1 leaf bay leaf rounds off aroma
For the Pellkartoffeln
  • 800 g potatoes preferably new potatoes or firm boiling potatoes

Equipment

  • Bowl
  • Knife
  • Pot
  • Cutting Board

Method
 

  1. Step 1: Rinse the Matjes fillets well and cut into bite-sized pieces.
  2. Step 2: Finely dice the pickles, onion, and apple. Combine all in a bowl.
  3. Step 3: In a separate container, mix sour cream with Crème fraîche and gradually add milk until dressing is creamy but not too thick. Season with black pepper.
  4. Step 4: Pour the dressing over the prepared ingredients and gently mix everything together.
  5. Step 5: Add the allspice berries and bay leaf to give the salad its characteristic aroma.
  6. Step 6: Let the salad marinate in the fridge overnight to allow the flavors to fully develop.
  7. Step 7: The next day, boil the potatoes in their skins until tender. Drain and let steam briefly.
  8. Step 8: Serve the Matjes salad alongside the warm Pellkartoffeln and enjoy.

Notes

Variations include adding fresh herbs like dill or chives, diced red beet for color and sweetness, or a teaspoon of mustard in the dressing for a spicy kick. Alternative potatoes such as new boiled potatoes or creamy potato gratin also pair well. Store leftovers in an airtight container in the fridge for up to 2 days. Pellkartoffeln can be reheated or eaten cold the next day.