🇩🇪 Germany · Food
Matjes mit Pellkartoffeln (Young Herring with Boiled Potatoes)
By eatmundo · July 6, 2026
🇩🇪 DEThis North German classic features delicate, mild matjes (young herring) fillets served with creamy sour cream sauce, crisp onions, apples, and gherkins. Accompanied by simple boiled potatoes, it's a refreshing and flavorful dish perfect for a light meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by thoroughly washing 500g waxy potatoes and boiling them in salted water with their skins on for about 20-25 minutes, or until they are tender when pierced with a fork. Once cooked, drain them and let them cool slightly.
- 2
While the potatoes are cooking, prepare your sauce ingredients. Finely dice 1 medium onion, 1 small apple (peeled and cored), and 2 small gherkins. Aim for small, uniform pieces to ensure a balanced texture in every bite.
- 3
In a medium bowl, combine 200g sour cream, 1 tablespoon white wine vinegar, and 1 teaspoon sugar. Whisk until smooth and well combined. This forms the creamy base for our matjes sauce.
- 4
Gently fold the diced onion, apple, and gherkins into the sour cream mixture. Add 2 tablespoons of freshly chopped dill and 1 tablespoon of chopped chives, then season with salt and freshly ground black pepper to your taste.
- 5
Take your 4 matjes fillets and pat them dry with a paper towel. You can serve them whole, or for easier eating, cut them into bite-sized pieces, about 2-3 cm wide. Arrange them artfully on your serving plates.
- 6
Once the potatoes have cooled enough to handle, carefully peel them while they are still warm. Slice them into generous rounds, about 1 cm thick, and arrange them alongside the matjes on the plates. The warmth of the potatoes contrasts beautifully with the cool herring.
- 7
Spoon a generous amount of the prepared sour cream and herb sauce over the matjes fillets. For a final touch, you might sprinkle a little extra fresh dill or chives on top. Serve immediately and enjoy this authentic taste of Northern Germany.
Frequently Asked Questions
What type of matjes herring is best for "Matjes mit Pellkartoffeln"?+
Opt for delicate, mildly cured matjes fillets, often sold in oil or a light brine, as these provide the traditional tender texture and subtle flavor. Avoid heavily pickled or smoked herring, which would change the dish's character.
What kind of potatoes should I use for the "Pellkartoffeln" and how long should they cook?+
Choose waxy, firm-cooking potato varieties like new potatoes, small red potatoes, or Yukon Golds that hold their shape well. Boil them in their skins until fork-tender, typically 15-25 minutes depending on size.
How long should the matjes and vegetable mixture marinate in the dressing?+
For the best flavor development, let the diced matjes, onion, apple, and gherkin marinate in the sour cream dressing for at least 30 minutes in the refrigerator. This allows the flavors to meld beautifully.
Can I substitute any ingredients in the sour cream dressing?+
While sour cream is traditional, you can substitute it with crème fraîche or a mix of yogurt and mayonnaise for a slightly different tang and richness. Adjust seasoning accordingly if making substitutions.
