Matjes Salad with Baby Jacket Potatoes

5 from 8 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 180 g 4 herring fillets Nordic style
  • 70 g Sylter-Style sauce (included in the matjes fillet pack!)
  • 160 g 1 apple 225 g / peeled and without core
  • 140 g 1 beetroot / peeled and cooked
  • 75 g 1 pickle
  • 70 g 1 Onion peeled
  • 1 hard-boiled egg
  • 4 tbsp Cucumber water
  • 450 g Baby potatoes / 12 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds
  • 2 * ½ mini tomatoes for garnish


  • Wash the matjes fillets in cold water, dry with kitchen paper, halve lengthways and cut into small pieces. Peel and quarter the apple, remove the core and cut into small cubes. Cut the beetroot into slices and then into small cubes. Cut the pickled cucumber into small cubes. Peel onion and chop finely. Boil the egg hard, quench, peel and finely dice. Put all ingredients (herring fillets pieces, apple cubes, beetroot cubes, pickled cucumber cubes, onion cubes, 70 g Sylt sauce, 1 hard-boiled egg cubed and 4 tablespoons cucumber water) in a bowl and mix carefully. Wash baby potatoes, boil in salted water (1 teaspoon), ground with turmeric (1 teaspoon) and whole caraway (1 teaspoon) for about 20 minutes, drain and peel off. Serve the matjes salad with baby jacket potatoes, each garnished with a small half tomato.
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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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