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Matjes with mustard and cranberry jam on rösti cakes

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Ingredients for 2 servings:

  • 4 herring fillets
  • 4 tbsp cranberry jam
  • 2 tbsp mustard, medium hot
  • 1 onion(s)
  • 8 m.-sized potatoes
  • 1 small egg(s)
  • salt and pepper
  • Oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Coarsely grate the peeled potatoes, squeeze some water out, and mix with the egg, salt, and pepper. Heat a little oil in a non-stick pan. To portion the rösti, I place a large (approx. 8 cm) serving ring in the pan, add the appropriate amount of potato mixture, and place the ring in the next serving. Fry the rösti for about 4 minutes on each side. In the meantime, cut the herring fillet into larger pieces, mix the cranberry jam with the mustard, and slice thin onion rings. Arrange the fillet pieces, onion rings, and a generous dollop of jam on the finished rösti. I serve it with a small green salad.

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Written by John Myers

Professional Chef with 29 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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