Entree: Germany – Hamburg & North Sea – Matjesfilet (Mild young North Sea herring fillets pickled and served with potatoes and a creamy mustard-dill sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 8 matjes fillets, approx. 1.5–2 oz (45–55 g) each, rinsed lightly and patted dry
- 1.5 lb (680 g) small new potatoes or waxy potatoes, scrubbed
- 1 medium onion, thinly sliced
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 ml) crème fraîche or Greek yogurt
- 3 tbsp (45 ml) Dijon mustard
- 2 tbsp (30 ml) white wine vinegar or apple cider vinegar
- 1 tbsp (15 ml) sugar
- 2 tbsp (30 ml) chopped fresh dill
- 2 tbsp (30 ml) chopped fresh chives (optional)
- 2 tbsp (30 ml) vegetable oil or melted butter for potatoes
- Freshly ground black pepper to taste
- Salt for potatoes (as needed)
- Lemon wedges for serving

Instructions

1. Place potatoes in a pot, cover with cold salted water, bring to a boil and cook until tender when pierced, about 15–20 minutes depending on size. Drain and toss with 2 tbsp (30 ml) oil or melted butter; keep warm or let cool to room temperature for a cold presentation.
2. While potatoes cook, whisk together sour cream, crème fraîche, Dijon mustard, vinegar, sugar, chopped dill and chives; season with freshly ground black pepper. Taste and adjust sweetness or acidity as desired.
3. Arrange matjes fillets on a platter or individual plates. Scatter thinly sliced onion over the fillets and spoon the mustard-dill sauce alongside or over the fish as preferred.
4. Serve matjes immediately with warm or cooled new potatoes, lemon wedges, and extra dill. Leftover sauce can be chilled and kept up to 2 days.