Matjestatar – according to Viniferia style

Ingredients for 4 servings:

• 4 herring fillet(s), young
• 1 medium-sized red onion(s) (finely diced)
• 1 medium-sized gherkin(s) (approx. 50g, finely diced)
• 1 tbsp, sautéed capers (finely chopped)
• ¼ bunch dill (finely chopped)
• 1 tsp sweet paprika powder
• some ginger, freshly grated
• some mustard, hot
• 1 shot of cognac
• 1 dashes lime juice, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

The best time for matjes tartar is June with young, fresh matjes

Cut the herring (best in June; soak late herring a little beforehand) into thin strips and then into fine cubes. Finely dice the onion and cucumber, finely grate the ginger, and finely chop the capers and dill. Mix the spices and all other ingredients into the herring, season with cognac and lemon juice, and let it stand for at least 30 minutes. Arrange on Rhenish black bread slices or lukewarm crostini and serve immediately. A fresh, dry white wine or a cool “blonde” beer goes very well with this dish.