Herring Salad Matjessalat with Beetroot Recipe
Matjessalat with beetroot is a German herring salad based on young, delicate matjes-style herring fillets. It combines the salty flavour of the fish with the sweetness of beetroot and a light sour-cream-and-yogurt dressing. In Germany it often appears on a cold buffet or as a light supper with a slice of dark bread.
In northern Germany, matjessalat is a classic accompaniment to dark bread and often appears in harbor bars and on herring buffets. The beetroot version is popular as a more colorful, “festive” twist on the traditional salad.
This salad showcases the classic Northern European pairing of herring and beetroot in a lighter, creamy dressing. The balance of salty, sweet and tangy flavours makes it appealing even to those who are usually unsure about herring.
Why this version works
- Matjes fillets are more delicate and buttery than heavily salted herring, so the salad isn’t aggressively salty.
- The half‑sour‑cream, half‑yogurt dressing stays creamy but tastes lighter and fresher.
- Apple and cucumber cut into similar cubes add crunch, contrasting with the soft herring and beetroot.
- Dill and lemon balance the richness of the fish and cream, keeping the dish refreshing.
Chef's tips
Choose good-quality matjes herring – the fillets should be tender and not overly salty. If your beetroot is very juicy, add it at the end and fold it in gently so the dressing doesn’t turn completely purple right away.
How to serve
Serve in small bowls or glasses as an appetizer, or in a larger bowl for a buffet. It goes especially well with boiled potatoes or simply with hearty rye bread and butter.
Watch out for
- Don’t mix too vigorously – the beets will break down and stain everything an unappetizing uniform color.
- Don’t salt the dressing at the beginning; the herring and pickles usually bring enough salt on their own.
- Soaking the herring in milk for too long can make it mushy and flatten the flavor.
Substitutions
- You can replace the sour cream with thick Greek yogurt if you want a lighter dressing.
- Cooked beets can be swapped for roasted beets – they’ll add more sweetness and a deeper aroma.
- Instead of dill, use chives or flat‑leaf parsley if you don’t enjoy the flavor of dill.
Ingredients
- herring fillets matjes type, in oil or light brine - 300 g
- cooked beetroot without vinegar, preferably baked or cooked in the skin - 250 g
- apple tart, e.g. Antonówka or similar - 1 piece
- red onion small - 1 piece
- pickled cucumber medium - 2 pieces
- sour cream 12–18% - 100 g
- plain yogurt thick - 100 g
- mustard mild - 1 teaspoon
- dill chopped - 2 tablespoons
- lemon juice - 1 tablespoon
- black pepper to taste
Preparation
- Drain the herring fillets from the brine. If they are very salty, briefly rinse under cold water and pat dry with paper towels. Cut into strips about 1.5 cm wide.
- Peel the beetroot and cut into cubes about 1 cm in size. Peel the apple, remove the core and also cut into cubes.
- Peel the red onion and slice into thin half-moons or small dice. Cut the pickled cucumbers into small cubes.
- In a bowl, mix the sour cream, yogurt, mustard and lemon juice until you have a smooth dressing. Season with pepper.
- Add the herring, beetroot, apple, onion and cucumbers to the dressing. Gently mix so as not to crush the beetroot.
- Finally, add the chopped dill and fold through gently once more.
- Chill the salad in the fridge for at least 1 hour to allow the flavours to meld. Serve well chilled.
Storage
Store the salad in a covered container in the fridge and consume within 1–2 days. Stir gently before serving, as some liquid may separate during storage.
This is a great make-ahead dish: the flavour improves after a few hours in the fridge, which makes it perfect for parties or holiday tables.
