Dutch Herring Fillets, Wannsee Style

5 from 3 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people


For the cream bed:

  • 200 g Sour cream
  • 2 tbsp Ricotta
  • 2 tbsp Extra virgin olive oil
  • 4 tbsp Cucumber marinade

For the deposit:

  • 4 m.-g Dutch herring fillets
  • 0,5 size Red Onion
  • 2 Pickled cucumbers, Silesian style, (glass)
  • 0,5 m.-g Apple, (Pink Lady or similar)
  • 0,5 m.-g Salt and pepper, black from the mill to taste

To garnish:

  • 6 m.-g Radishes, red
  • 4 piece Ciabatta, (bread)
  • 4 Heart cherries
  • 4 Ricola leaves


  • Mix the ingredients for the cream bed and season to taste with additional cucumber marinade. Take the matjes fillets out of the package and let them steep for 2 hours covered in a bed of cream.
  • In the meantime, cut the pickles into thin slices. Halve the larger cucumbers lengthways. Peel the onion and apple. Cut the onion into rings approx. 4 mm thick. Core the apple half, quarter lengthways and crossways into approx. 4 mm thick slices and mix into the cream together with the cucumber slices and a few onion rings. Season to taste with salt and pepper.
  • Wash the radishes, ricotta leaves and cherries. Remove the leaves and roots of the radishes and cut them lengthways (see photo). Line the serving plates with ricotta leaves, place the herring fillets on top and add the cream mixture. Cover with the remaining onion rings, garnish, grind a pinch of pepper over them and serve with warm ciabatta.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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