Matjes in Honey and Mustard Marinade

5 from 6 votes
Prep Time 15 minutes
Rest Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 3 people


  • 450 g Herring fillets
  • 100 g Sour cream
  • 75 g Mustard medium hot
  • 1 tbsp Lemon juice
  • 35 g Honey
  • 100 ml Sunflower oil
  • Salt
  • 1 pinch Curry
  • 1 pinch Turmeric
  • 2 tsp Chopped dill


  • Put the sour cream, mustard, lemon juice and honey in a narrow, tall vessel and whip until creamy with a hand blender. Then add the oil in small amounts while whipping and mix everything into a mayonnaise. Finally, season again to taste slightly sweet and hot and fold in the dill.
  • Cut the matjes fillets crosswise into thicker strips, mix with the marinade and let it steep for about 1 hour.
  • If the matjes is to be served for lunch or dinner, boiled potatoes go with it. Here arranged on a mirror made of pickled beetroot slices from the glass. You can also serve it in portions as a starter snack on pumpernickel or buttered farmer's bread.
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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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