Matjes – Tartare

Ingredients for 4 servings:

• 4 fish fillets (matjes fillets)
• 2 shallots
• 2 gherkins
• 1 apple, sour (Boskop, Jonagold)
• 1 tbsp oil (grape seed oil)
• 1 pack of pumpernickel or wholegrain biscuits
• Butter, salted
• 2 bunch dill, for garnishing
• Pepper, white from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dry the herring fillets with kitchen paper and cut them into very small cubes with a sharp knife. Peel the shallots, cut one shallot into tiny cubes, and the second shallot into very thin slices. Peel the gherkins quite roughly, leaving a 2 mm thick skin. Only take the skins and dice them finely (reserve the insides for another purpose). Wash, peel, and core the apple. Finely dice the apple. Mix the apple cubes with the shallot cubes, the diced gherkin skins, and the chopped herring fillets, then stir in the grapeseed oil. Brush the pumpernickel or wholemeal patties with butter and place a teaspoon of herring tartar on each one. Open the shallot slices into rings and garnish the herring tartar with them. Place a sprig of dill on each one. Season with white pepper and serve slightly chilled. Tip: Instead of pumpernickel or whole wheat, the tartar also tastes good on fresh, thick slices of cucumber.