Häckerle

Ingredients for 4 servings:

• 250 g fish (matjes)
• 1 onion(s)
• 3 gherkins
• 3 tbsp dill, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

Remove any oil from the matjes, wash thoroughly, and dice. Dice 1 medium onion, as well as the cucumbers. Mix everything well with fresh, chopped dill and let it marinate – it tastes even better on the second day, just like all salads or similar, which need to marinate. On a buttered sandwich or just on its own with fresh bread – simply delicious. Speaking of which: we know the term Häckerle from our grandparents – they often mixed in a hard-boiled egg cut into small cubes – but it looks cloudy the next day, sometimes even hours later. For celebrations: garnish the egg on the Häckerle in the bowl – then it’s good. A tip: use fine salted herring fillets, not too salty. We use them for the recipe above – of course after soaking in a bowl of clean water for at least 24 hours.