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4-5 Herring fillets a'la Matjas
2 taplespoons of raisins
3 tablespoons of plum jam
3 teaspoons of Dijon mustard
1 tablespoon of soy sauce
1 teaspoon of gingerbread spice
1 red onion
6 tablespoons of rapeseed oil
1 bay leaf
freshly ground pepper to taste
Method of preparation
Before preparing the recipe, soak the herring in cold water, preferably for about 2 hours. Change the water three times during this time, then rinse them thoroughly. If you prefer your herring to have a more salty taste, skip this point.
Rub the whole herring fillets with a mixture of gingerbread spice and rapeseed oil.
Mix the sultanas with the jam, mustard, soy sauce, oil and gingerbread spice.
Slice the onion into feathers.
Place the herring on a platter or in a jar, pour the spicy marinade and the sliced onion with bay leaf and allspice over them.
Cover the whole thing and place in the fridge for a few hours.