Our favourite recipes
Traditional Matjes – Matjes with pears, beans and bacon
- 8 Matjes fillets
- 500 g green beans
- 2 pears
- Banana syrup, Birnengeist (pear brandy)
- 4 EL Crème fraîche
- 8 slices of (streaky) bacon
- Salt, pepper, walnut kernels
Cook the pears and then steam them with sugar and a sip of lemon juice until they are soft; mash them and add the banana syrup and a bit of pear brandy to taste.
Stir crème fraîche and cream until smooth, season with salt and pepper to taste. Then use to fill the Matjes.
Cook the green beans in salt water, then wrap them in bacon and heat them. Boil some potatoes in their jackets. Fry the streaky bacon and save the dripping for the dip.
Matjes ‘a la naturelle’ with goat cream cheese
- 4-5 potatoes
- 1 red onion
- 1 apple
- 4 Matjes
- 120 g goat cream cheese
- Cress or other seasoning
- 25 g herring caviar, salt, pepper, nutmeg and oil
Peel the potatoes and the onion, wash the apple and remove the core. Use a grater to grate the potatoes and the apple and cut the onion into fine slices.