Beef tartare and herring "Hanseatic Style"

Ingredients for 6 servings:

• 200 g minced meat (pure beef)
• 1 herring fillet(s) natural, very (!) finely diced
• 2 egg yolks
• ½ tsp salt (fleur de sel)
• n. B. Pepper, freshly ground
• 1 m.-large shallot(s), very finely diced
• 1 tbsp parsley, flat, finely chopped
• 1 tbsp dill, finely chopped
• 1 tbsp capers, pickled, finely chopped
• 1 pinch of cardamom, ground
• ½ tsp allspice, ground
• ½ tsp sweet paprika powder
• 1 pinch(s) nutmeg, freshly grated
• 1 tbsp butter, soft
• 1 shot of port wine
• Pumpernickel, Dithmarscher cabbage bread or toast
• n. B. Chives, in fine rings as decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Total time approx. 50 minutes

North Sea meets Holstein marshland and Hanseatic flavors

First, rinse the herring fillet, dry it with kitchen paper, and cut it into very (!) small cubes. Now place the fish in a bowl with the minced beef and knead thoroughly with the egg yolk. Let it rest briefly. Now add the fleur de sel, shallot, capers, parsley, and dill and knead thoroughly. Let it rest for another 5 minutes. Now add the spices (cardamom, allspice, paprika, nutmeg), the softened butter, and the port wine and knead thoroughly again. Season with freshly ground pepper. The tartare should not be too cold; it is best served at room temperature. Serve the tartare on bread: pumpernickel is classic, Dithmarscher cabbage bread (seasonal!) is delicious, and toasted bread is a good alternative if you can’t find anything else. Garnish with chive rings. A quick note: As a native of Glückstadt (on the Elbe River in Schleswig-Holstein), I would naturally only use genuine Glückstadt matjes. If you ever get the chance to try genuine Glückstadt matjes, DO IT! Specially made, with a unique flavor and as tender as lukewarm butter. Simply a delight.