Country-style soused herring

Country-style soused herring

Serves 4:

4 double soused herring (matjes) fillets
1 red onion
150 g pickled gherkins with mustard seed (or herbs)
1 apple (e.g. Braeburn)
4 sprigs of dill
2 tbsp Helbing Kümmel
3 tbsp cider vinegar (or white wine vinegar)
6 tbsp oil
4 eggs (medium)
Finely chopped chives

Preparation time: approx. 25 min.


Rinse the soused herring fillets in cold water and pat dry. Finely dice the onion. Roughly chop the gherkins and apple. Finely chop the dill. Mix everything with the Helbing Kümmel, vinegar and four tablespoons of oil, then season with salt and pepper. Arrange the salad on the herring fillets.
For the fried eggs, heat two tablespoons of oil in a large, non-stick frying pan, crack in the eggs and cook on a medium heat for 3–4 minutes. Season with salt and pepper and sprinkle with chopped chives. Serve the fried eggs with the herring.
Serving suggestion: serve with jacket potatoes. You can also try a version of this recipe with pears.