Matjes is young, lightly-cured Atlantic herring, eaten raw with onion and apple, the canonical North Sea catch on a Fischbroetchen or a cold plate with fried potatoes and gherkin.

Matjes-curing dates to 15th-century Dutch fishermen who developed the gibbing technique of removing only the gills and intestine, leaving the pancreas to cure the herring with its own enzymes. The Hamburg Fischmarkt has sold Matjes since 1703. The Matjes season runs June to August, when the herring is at its fattest pre-spawning; the first Matjes catch each year is celebrated at the Hamburg Fischmarkt with public tastings on the dock.

Where to eat Matjes in Hamburg

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Make it at home

Serves 415 minEasy

Ingredients

  • 8 Matjes fillets
  • 2 small red onions, finely sliced into rings
  • 2 apples (Boskop or Cox), peeled and diced
  • 100ml double cream
  • 1 tablespoon white wine vinegar
  • 2 tablespoons chopped chives
  • Black pepper
  • Fresh dill
  • Boiled new potatoes and rye bread to serve

Method

  1. Drain the Matjes; pat dry. Cut each fillet into 3 pieces.
  2. Mix the cream and vinegar in a bowl; stir in the onion and apple.
  3. Add the Matjes pieces; fold gently to coat.
  4. Refrigerate 30 minutes for the flavours to settle.
  5. Plate; scatter with chives, dill and black pepper.
  6. Serve with new potatoes and rye bread.

Editor tip. Use young Matjes from the June to August catch; older herring becomes too salty.

Common allergens: Fish.