Herring Salad Matjessalat with Beetroot Recipe
Matjessalat with beetroot is a German herring salad based on young, delicate matjes-style herring fillets. It combines the salty flavour of the fish with the sweetness of beetroot and a light sour-cream-and-yogurt dressing. In Germany it often appears on a cold buffet or as a light supper with a slice of dark bread.
This salad showcases the classic Northern European pairing of herring and beetroot in a lighter, creamy dressing. The balance of salty, sweet and tangy flavours makes it appealing even to those who are usually unsure about herring.
Chef's tips
Choose good-quality matjes herring – the fillets should be tender and not overly salty. If your beetroot is very juicy, add it at the end and fold it in gently so the dressing doesn’t turn completely purple right away.
How to serve
Serve in small bowls or glasses as an appetizer, or in a larger bowl for a buffet. It goes especially well with boiled potatoes or simply with hearty rye bread and butter.
Ingredients
- herring fillets matjes type, in oil or light brine - 300 g
- cooked beetroot without vinegar, preferably baked or cooked in the skin - 250 g
- apple tart, e.g. Antonówka or similar - 1 piece
- red onion small - 1 piece
- pickled cucumber medium - 2 pieces
- sour cream 12–18% - 100 g
- plain yogurt thick - 100 g
- mustard mild - 1 teaspoon
- dill chopped - 2 tablespoons
- lemon juice - 1 tablespoon
- black pepper to taste
Preparation
- Drain the herring fillets from the brine. If they are very salty, briefly rinse under cold water and pat dry with paper towels. Cut into strips about 1.5 cm wide.
- Peel the beetroot and cut into cubes about 1 cm in size. Peel the apple, remove the core and also cut into cubes.
- Peel the red onion and slice into thin half-moons or small dice. Cut the pickled cucumbers into small cubes.
- In a bowl, mix the sour cream, yogurt, mustard and lemon juice until you have a smooth dressing. Season with pepper.
- Add the herring, beetroot, apple, onion and cucumbers to the dressing. Gently mix so as not to crush the beetroot.
- Finally, add the chopped dill and fold through gently once more.
- Chill the salad in the fridge for at least 1 hour to allow the flavours to meld. Serve well chilled.
Storage
Store the salad in a covered container in the fridge and consume within 1–2 days. Stir gently before serving, as some liquid may separate during storage.
