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Loading...Salted Herring Matyes is a beloved Russian zakuska featuring lightly salted herring fillets marinated with sliced onion, sunflower oil, and cracked pepper. Traditionally served with boiled potatoes and dark rye bread, this humble appetizer brings bright, briny flavor to any spread. It is the kind of simple, satisfying dish that anchors a Russian holiday table or a casual evening with bread and a shot of vodka.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 18 gFat
- 3 gSaturated Fat
- 22 gCarbs
- 3 gFiber
- 2 gSugar
- 18 gProtein
- 1180 mgSodium
- 720 mgPotassium
- 60 mgCalcium
- 1.5 mgIron
- 15 mgVitamin C
- 30 mcgVitamin A
Ingredients
For the Herring Marinade
- 4 lightly salted herring fillets (matjes style, about 400 g total)
- 1 large white onion, thinly sliced into half moons
- 3 tablespoons sunflower oil
- 1 tablespoon white wine vinegar
- 1 teaspoon cracked black peppercorns
- 2 bay leaves
- 2 tablespoons chopped fresh dill
For Serving
- 4 medium Yukon Gold potatoes (about 600 g)
- 4 thick slices dark rye bread
- 4 dill pickle spears
- 1 tablespoon chopped fresh chives
Directions
- Place the potatoes in a saucepan, cover with cold salted water, and bring to a boil. Reduce heat and simmer for 18 to 20 minutes until tender when pierced with a knife; drain and keep warm.
- While the potatoes cook, prepare the herring. Pat the fillets dry with paper towels and cut each into 2.5 cm pieces on the diagonal.
- In a glass or ceramic bowl, combine the sliced onion, sunflower oil, vinegar, cracked peppercorns, bay leaves, and dill. Stir well to coat the onion.
- Add the herring pieces to the bowl and toss gently so every piece is coated in the oil-vinegar mixture. Press the bay leaves into the liquid.
- Cover and refrigerate for at least 30 minutes (ideally 2 hours) to let the onion mellow and the flavors meld.
- Slice each warm potato in half lengthwise and arrange on plates with a slice of rye bread and a pickle spear alongside.
- Spoon the marinated herring and onions over the potatoes, drizzling any remaining marinade over the top.
- Garnish with fresh chives and serve immediately while the potatoes are still warm.
Cook’s Notes
- Buy true matjes-style herring that is lightly salted and oil-packed rather than heavily brined; this gives a milder, sweeter flesh.
- If your herring tastes very salty, soak the fillets in cold milk for 20 minutes before assembling.
- Sunflower oil is essential for the authentic flavor; olive oil will change the character of the dish.
- Allow at least 2 hours of marinating time so the raw onion loses its harsh bite and softens into the oil.
- This dish keeps well covered in the refrigerator for up to 2 days, making it perfect for preparing ahead.
