Matjes rolls

Matjes rolls

By
From
Encyclopedia of Food and Cookery
Serves
6

Matjes denotes a reddish, salt-cured herring that has not yet spawned. It is quite salty and richly flavoured, very tender and delicate in texture. It is almost always sold in fillets and is at its best when chilled on ice and served with sprays of dill and hot, boiled new potatoes; it may be soaked first in milk or buttermilk.

Ingredients

Quantity Ingredient
6 herring fillets
milk or buttermilk
6 thick slices apple, cored
125ml white wine
6 tablespoons Horseradish cream
3 tablespoons chives, snipped
pickled baby beetroot, to garnish
pickled gherkins, to garnish

Method

  1. Rinse herring, cover with milk or buttermilk and soak for 2 hours, changing milk several times for a milder flavour.
  2. Let apple slices marinate in white wine for 30–60 minutes.
  3. Remove herring fillets from milk and drain on paper towels. Put 1 tablespoon horseradish cream into the centre of each fillet. Roll up and fasten rolled fillets with a toothpick. Sprinkle top with snipped chives.
  4. Set each roll on an apple slice that has been drained on paper towels. Serve on individual plates garnished with a few pickled baby beetroot and gherkins.
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