Germany By Food Enthusiasts · 5 min read

National Dish Germany: Matjes Fillet (Recipe)

Matjes fillets topped with sour cream, onion and fresh dill

In this article

Say hello to Matjes Fillet, a true icon of Germany’s northern coast. These mild, tender young herrings are dressed in a cool, creamy sauce of sour cream, sweet apple and plenty of fresh dill — a combination that has delighted food lovers for generations. Light, fresh and wonderfully simple to put together, this is the kind of dish that conjures up sea breezes and harbour-side cafés. Bring a taste of the German seaside straight to your own table.

About Matjes Fillet

Matjes Fillet is a genuine classic of German cuisine, treasured for its unmistakable flavour. It is especially popular in the coastal regions of Germany and often appears on the menu in traditional restaurants. What sets the dish apart is its tender texture and the delicate taste that comes from a special method of curing. In this article you will learn how to prepare this delicious dish at home.

Ingredients (serves 1–2)

250g fresh matjes fillet
1 medium onion
150g sour cream
2 tablespoons dill, finely chopped
Pepper to taste
1 apple, finely diced
1 tablespoon lemon juice

Shopping for the ingredients

When shopping for matjes fillet, it is well worth choosing fresh, high-quality produce to get the best results. You can recognise a good matjes fillet by its pale colour and pleasant aroma. Fresh herbs such as dill and crisp, ripe apples will improve the flavour of the dish enormously. Where possible, buy your ingredients at a farmers’ market or from a well-stocked supermarket.

Preparing the dish

Good preparation is the key to bringing out the full flavour of the matjes fillet. Start by finely chopping the onions and cutting the apples into small cubes. Rinse the matjes fillet under cold water and then pat it dry with kitchen paper. It is important to have everything ready to hand so the dish can be put together quickly and without fuss.

Step-by-step instructions

Place the finely chopped onions and diced apple in a bowl.
Add the sour cream, dill, lemon juice and pepper, then stir well to combine.
Arrange the matjes fillets on a plate.
Spoon the prepared sauce over the matjes fillets.
Leave everything to rest for about 10 minutes so the flavours can come together.
Before serving, garnish with extra fresh dill to taste.

Gluten-free / lactose-free version

No special changes are needed for a gluten-free version of matjes fillet, as the dish is naturally free from gluten. For anyone with a lactose intolerance, the sour cream can be swapped for lactose-free sour cream or soya yoghurt. That way, people with intolerances can enjoy this traditional dish too. The rest of the recipe stays exactly the same and keeps its characteristic fresh taste.

Tips for vegans and vegetarians

Although matjes fillet is traditionally made from fish, there are vegan alternatives worth trying. You could use marinated aubergine or tofu, both of which offer a similar flavour profile. These can be combined with the other ingredients in just the same way to create a vegan-friendly dish. Here too, the sour cream can be replaced with a plant-based option such as soya yoghurt, much like the creamy base in the Frankfurt Green Herb Sauce.

More tips and tricks

A few extra tips can make your matjes fillet even tastier. Always use fresh dill for the very best flavour. Ripe apples lend a gentle sweetness that pairs perfectly with the salty herring. Let the sauce sit in the fridge for a few hours before serving so the flavours can develop fully. Serve the matjes fillet with fresh bread or boiled potatoes for a complete meal.

Adapting the recipe to your taste

This recipe lends itself beautifully to personal preference. If you like things a little sharper, simply add more lemon juice. For an extra-fresh note, you could also throw in some spring onion. Some people prefer a pinch of sugar in the sour cream to balance the acidity. Feel free to vary the recipe as you please and to experiment with new components.

Ingredient substitutions

If you do not have every ingredient to hand, there are easy alternatives. Instead of matjes fillet, you could use smoked salmon. The dill can be replaced with fresh coriander or flat-leaf parsley. For anyone who is not keen on onions, shallots make a milder alternative. With swaps like these the recipe still works well, even when a few ingredients need adjusting — the same flexible spirit you will find in many dishes of German cuisine.

Drink pairing ideas

Matjes fillet is traditionally served with a cool drink alongside. A chilled beer or a dry white wine pairs especially well with this dish. A tart apple cider can also make a lovely accompaniment. For an alcohol-free option, try a home-made lemon iced tea or simply sparkling water with lemon.

Serving and presentation ideas

Thoughtful presentation can lift the matjes fillet experience even further. Arrange the fillets on an attractive plate and garnish with fresh herbs. A side of grilled vegetables or garlic bread can add both colour and flavour. For special occasions, small starter plates or bite-sized canapés are a lovely way to show the matjes fillet off at its best.

A bit of history

Matjes fillet has a long tradition in German cuisine and is especially rooted in the northern German coastal regions. The original matjes was developed in the Netherlands in the 14th century and only later became popular in Germany. The secret behind its fine flavour lies in the special method of curing the herring. To this day, matjes fillet remains a symbol of culinary heritage and is enjoyed on many occasions, much like other seaside classics such as Bremen Labskaus.

More recipe ideas

Summary: Matjes Fillet

Matjes fillet is a traditional German dish that comes into its own with fresh, high-quality ingredients. Thanks to its simple preparation and the many ways it can be adapted, it is easy to vary to suit your own taste. Whether classic, gluten-free or vegan, matjes fillet has something to offer every kind of food lover. Have fun trying it out, and enjoy your meal!