Matjes Fillets with Small Jacket Potatoes and Beetroot Salad

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


Herring fillets:

  • 200 g 4 herring fillets Nordic style
  • 50 g 1 small onion
  • 2 tbsp Cream of horseradish

Small jacket potatoes:

  • 450 g / Small, waxy potatoes / 20 pieces Potatoes (triplets)
  • 2 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 2 big pinches Coarse sea salt from the mill

Beetroot salad:

  • 175 g Beetroot pre-cooked
  • 1 tbsp Olive oil
  • 1 tbsp Toasted sesame seeds
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill


Herring fillets:

  • Peel the onion, quarter it and cut into fine strips / assemble apart.

Small jacket potatoes:

  • Wash potatoes / triplets, cook in salted water (2 teaspoons salt) with turmeric ground (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off.

Beetroot salad:

  • Quarter the beetroot and cut into small slices. Serve the beetroot slices with olive oil (1 tbsp), roasted sesame (1 tbsp) coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).


  • Serve matjes fillets (2 pieces each) with onion strips and cream, horseradish, beetroot salad and small potatoes, seasoned with coarse sea salt from the mill.
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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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