Herring Fillet with Jacket Potato Triplets and Iceberg Lettuce

5 from 5 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 180 g 1 pack of herring fillet
  • 70 g Sauce Sylter Art contained in the matjes fillet pack
  • 400 g Triplets (small, waxy potatoes / here 10 pieces)
  • 1 tsp Salt
  • 1 tsp Whole caraway seeds
  • 150 g Iceberg lettuce
  • 125 g 1 apple / cleaned
  • 75 g 1 red onion peeled
  • 4 piece Large radishes
  • 4 tbsp Sylt sauce
  • Coarse sea salt from the mill


  • Wash triplets, cook in salted water (1 teaspoon salt) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off. Clean the iceberg lettuce, cut / tear into pieces, wash and drain well. Peel and quarter the apple, remove the core and cut into sticks. Peel and quarter the red onion, cut into slices and pull apart in strips. Clean and wash the radishes. Cut 2 radishes first into slices and then into strips. Cut 2 radishes for decoration (see my recipe: cut, scrape, decorate and garnish) All ingredients (matjes fillets, Sylter sauce 2 * 35 g, triplets with coarse sea salt, iceberg lettuce with apple sticks, onion strips and radish strips Distribute decoratively on 2 plates), drizzle the salad with Sylt sauce (2 tablespoons each) and garnish with a radish each, serve.
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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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