Matjessalat with Jacket Potatoes

5 from 9 votes
Prep Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine European
Servings 4 people



  • 250 g Herring fillet
  • 100 g 2 pickles
  • 100 g 1 small apple, cleaned
  • 100 g 1 pre-cooked beetroot
  • 75 g 1 Onion
  • 75 g ½ red pepper
  • 3 tbsp Tatarska omacka
  • 3 tbsp Greek yogurt
  • 6 tbsp Cooking cream
  • 1 tsp Light rice vinegar
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill

Jacket potatoes: (For 2 people!)

  • 400 g Triplets (small, waxy potatoes / 10 pieces)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • 2 piece Radishes and basil tips for garnish



  • Matjes fillets of pickled cucumbers, apple, beetroot, onion and red bell pepper, clean / peel / dice. All ingredients (herring fillet cubes, cucumber cubes, apple cubes, beetroot cubes, onion cubes, red pepper cubes, 3 tbsp Tatarska omacka, 3 tbsp Greek yogurt, 6 tbsp cooking cream, 1 tsp light rice vinegar, 3 big pinches of coarse sea salt from the mill and 3 big pinches mixed pepper from the mill) in a bowl, mix well and refrigerate until ready to serve.

Jacket potatoes:

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


  • Serve matjes salad with jacket potatoes, each garnished with a radish and a basil tip.
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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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