Matjes Hausfrauenart with Apples and Dill Over Potatoes

Why You’ll Love This Recipe

• Classic northern German comfort: cool, creamy, herby matjes over hot, buttery potatoes.
• Balanced flavors—bright lemon, sweet-tart apple, gentle onion heat, and delicate herring.
• Weeknight-easy: mostly pantry and produce, 20 minutes of hands-on time.
• Make-ahead friendly—dressing improves with a short chill, potatoes cook while you prep.

Grocery List

• Produce: Waxy potatoes, 1 small red onion, 1 tart apple, fresh dill, fresh parsley, lemons
• Dairy: Sour cream, plain whole-milk yogurt, milk
• Pantry: Matjes herring fillets, mild mustard, sugar, kosher salt, black pepper

Full Ingredients

Potatoes

• 1 kg (2.2 lb) waxy potatoes (new potatoes, fingerlings, or Yukon Gold)
• 1 tbsp kosher salt (for the cooking water)
• Optional: 1 bay leaf

Cool Sour-Cream Dressing

• 240 g (1 cup) sour cream
• 120 g (1/2 cup) plain whole-milk yogurt
• 30 ml (2 tbsp) milk, plus more as needed
• 22 ml (1 1/2 tbsp) fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1 tsp mild mustard (Dijon or German)
• 1 tsp granulated sugar
• 2 tbsp finely chopped fresh dill
• 1 small red onion (about 80 g), very thinly sliced
• 1 medium tart apple (about 180 g; Granny Smith or Boskoop), 1 cm (1/2-inch) dice
• 1/4 tsp freshly ground black pepper
• Pinch kosher salt, to taste (matjes is salty—season cautiously)

Herring & To Serve

• 600 g (about 1 lb 5 oz) matjes herring fillets, drained and patted dry
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Boil the potatoes

Scrub the potatoes well (leave skins on for new potatoes). Place in a pot, cover with cold water by 2–3 cm (1 inch), add 1 tbsp kosher salt and the optional bay leaf. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook until a knife slides in with little resistance, 18–22 minutes depending on size. Drain well and let steam-dry in the hot pot for 2 minutes. Keep warm; peel if you prefer.

Step 2: Whisk the dressing base

In a large bowl, whisk together sour cream, yogurt, milk, lemon juice, lemon zest, mustard, sugar, and black pepper until smooth. Taste and add a small pinch of salt only if needed—the herring will bring additional saltiness. The dressing should be spoonable; add another teaspoon or two of milk if it feels very thick.

Step 3: Add the apple, onion, and dill

Stir the chopped dill, thinly sliced red onion, and diced apple into the dressing. If your apple is very prone to browning, toss it with a teaspoon of the lemon juice before folding in. Reserve a few dill fronds and apple cubes for garnish if you like.

Step 4: Prepare the matjes

If the fillets taste very salty, briefly rinse under cold water and pat completely dry with paper towels. Either cut into 2–3 cm (1-inch) diagonal pieces for easy eating or leave the fillets whole for a classic folded presentation.

Step 5: Fold and chill

Gently fold the matjes into the dressing, taking care not to break the tender fish. Cover and refrigerate for 15 minutes to let the flavors mingle while the potatoes stay warm. This short rest softens the onion and perfumes the sauce with dill.

Step 6: Plate and finish

Arrange the hot potatoes on warm plates or a serving platter. Spoon the cool matjes in its creamy dressing over the top (or alongside). Sprinkle generously with chopped parsley, add a few extra dill fronds and grinds of black pepper, and serve with lemon wedges for squeezing at the table.

Pro Tips

• Salt management: If your matjes are very salty, a 5–10 minute soak in cold water or milk, then patting dry, will gently dial it back without washing out flavor.
• Mellow the onion: For a softer bite, soak the sliced onion in cold water for 5 minutes, drain, and pat dry before adding to the dressing.
• Get the right texture: The sauce should be loose enough to coat but not runny. Add milk 1 tsp at a time to adjust; it thickens slightly as it chills.
• Waxy potatoes only: Choose new potatoes, fingerlings, or Yukon Gold so they hold their shape and stay buttery, not floury.
• Serve hot-and-cold: Hot potatoes plus chilled matjes is the charm here—keep potatoes warm while the fish rests.

Variations

• North German “pickly”: Add 2 tbsp finely diced gherkins and 1 tbsp drained capers; loosen with 1–2 tsp gherkin brine for extra zing.
• Beet-pink dressing: Fold in 1/3 cup finely grated cooked beet for a rosy hue and gentle earthiness.
• Horseradish and chives: Add 1–2 tsp prepared horseradish to the dressing and finish with snipped chives for a subtle kick.

Storage & Make-Ahead

Boil potatoes up to 2 days ahead; cool, refrigerate, and reheat gently in salted simmering water for 3–4 minutes or microwave until hot. Mix the dressing (without the fish) up to 24 hours in advance. For best texture and balanced salt, fold in the matjes 30–120 minutes before serving and keep chilled. Leftovers keep 1–2 days in the refrigerator; the sauce may loosen slightly as the onions and fish release juices. Do not freeze.

Nutrition (per serving)

Approximate: 665 calories; 34 g fat; 55 g carbohydrates; 30 g protein. Sodium varies widely based on herring brand—rinse or briefly soak to reduce if needed.