Heart-refreshing in the truest sense of the word: Matjes and rapeseed oil provide a lot of omega-3 fatty acids, which have been proven to have a positive effect on the heart, blood vessels and, by the way, the "grey cells". Curd cheese and potatoes provide extra protein plus bone-strengthening calcium.
Good things take time! If you're not in such a hurry, leave the maties in the fridge for 2 to 3 days - that makes them even more spicy and tender.
(Percentage of daily recommendation)
|Calorie||578 kcal||(28 %)|
|Protein||40 g||(41 %)|
|Fat||31 g||(27 %)|
|Carbohydrates||32 g||(21 %)|
|Sugar added||5 g||(20 %)|
|Roughage||4 g||(13 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||36 μg||(180 %)|
|Vitamin E||4.5 mg||(38 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.6 mg||(55 %)|
|Niacin||15.6 mg||(130 %)|
|Vitamin B₆||1 mg||(71 %)|
|Folate||84 μg||(28 %)|
|Pantothenic acid||2.7 mg||(45 %)|
|Biotin||23.9 μg||(53 %)|
|Vitamin B₁₂||14.2 μg||(473 %)|
|Vitamin C||34 mg||(36 %)|
|Potassium||1,330 mg||(33 %)|
|Calcium||260 mg||(26 %)|
|Magnesium||111 mg||(37 %)|
|Iron||3.4 mg||(23 %)|
|Iodine||63 μg||(32 %)|
|Zinc||2.6 mg||(33 %)|
|Saturated fatty acids||5.5 g|
|Uric acid||373 mg|
- 1 cup Red wine vinegar
- 4 tablespoons brown sugar (about 80 grams)
- 4 bay leaves
- 1 tablespoon Caraway
- 1 tablespoon yellow Mustard seed
- 1 tablespoon black peppercorns
- 1 dried red chile pepper
- 1 teaspoon allspice
- 8 Pickled herring (each about 75 grams)
- 2 red onions (each about 75 grams)
- 1 piece fresh ginger (about 30 g)
- 1 piece Horseradish (about 30 grams)
- 1 bunch Dill
- 1 ½ pounds small potatoes (Triplets)
- 1 bunch Chives
- 5 sprigs parsley
- ½ lemon
- 11 ounces Quark
- 3 tablespoons Canola oil
- 2 tablespoons breadcrumbs
Combine vinegar, sugar and 250 ml (approximately 1 cup) water in a small pot. Add 3 bay leaves, caraway seeds, mustard seeds, peppercorns, chile pepper and allspice. Bring to a boil, stirring until the sugar is dissolved. Remove from heat and let cool.
Rinse herring, pat dry well with paper towels and cut into about 3 cm (approximately 1-inch) wide pieces.
Peel the onions and cut into thin rings. Peel the ginger and horseradish and cut into very thin slices.
Rinse dill and shake dry. Add herring in alternating layers with onions, ginger, horseradish and dill in a deep bowl. Pour the cooled vinegar mixture over the layers, cover and let marinate for at least 24 hours in the refrigerator.
The next day: Rinse the potatoes thoroughly. Cook in a pot of boiling salted water until tender, 15-20 minutes. Meanwhile, rinse chives and parsley and shake dry. Cut chives into rings, pluck parsley leaves and chop finely. Squeeze juice from the lemon half.
Whisk together the quark and 1 tablespoon canola oil in a bowl. Season with salt, pepper and 1-2 tablespoons lemon juice. Mix in the chives and parsley, cover and chill.
Drain potatoes, rinse under cold water, drain well and peel.
Heat the remaining oil in a large non-stick skillet over medium heat. Cook potatoes with remaining bay leaf until golden brown on all sides. Season with salt, stir in breadcrumbs and fry for another 2-3 minutes while turning.
Remove herring from marinade and drain well. Serve with the potatoes and herb quark. If desired serve sliced onions from the marinade alongside.