Matjes Fillet with Beetroot Salad and Jacket Potatoes

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Matjes Fillet with Beetroot Salad and Jacket Potatoes

The perfect matjes fillet with beetroot salad and jacket potatoes recipe with a picture and simple step-by-step instructions.

Matjes fillet:

  • 1 pack Nordic style matjes fillet 180 g with housewife sauce 75 ml *)
  • *) Neues Produkt bei ALDI Nord

Beetroot salad

  • 300 g Beetroot pre-cooked
  • 1 Onion approx. 50 g
  • 2 tbsp Light rice vinegar
  • 1 tbsp Cream horseradish (glass)
  • 1 tbsp Sour cream
  • 1 tbsp Olive oil
  • 1 tsp Sugar
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Jacket potatoes:

  • 500 g Waxy potatoes
  • 1 tsp Salt
  • 1 tsp Whole caraway seeds


  • 2 Discs Lemon

Beetroot salad:

  1. Halve the beetroot and cut into slices. Peel onion and chop finely. All ingredients (200 g beetroot slices, onion cubes, 2 tablespoons light rice vinegar, 1 tablespoon cream horseradish. 1 tablespoon sour cream, 1 tablespoon olive oil, 1 teaspoon sugar, 2 big pinches of coarse sea salt from the mill and 2 big pinches of colored pepper from the mill ) in a bowl, mix and let steep in the refrigerator for a few hours. It is best to prepare the day before and let it steep overnight.

Jacket potatoes:

  1. Wash the potatoes and cook them in salted water (1 teaspoon salt) with whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off.


  1. Divide the herring fillets with the sauce on 2 plates, add the beetroot salad and the jacket potatoes and garnish with a lemon wedge, serve.
matjes fillet with beetroot salad and jacket potatoes

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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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