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Slices of wholegrain bread topped with chunky matjes herring spread and chopped parsley on a plate.

Matjes Herring Spread

A creamy matjes herring spread with onion, apple, pickled gherkin, sour cream and cream on wholegrain bread – ideal as a starter or for a buffet.

DNutri-Score
Nutrition per serving
1.1 mgIron
4.5 gFibre
199.2 kcalEnergy
8.6 gProtein
18.3 gCarbohydrates
9 gFat
All nutrition per serving
Energy
199.2 kcal
Protein
8.6 g
Carbohydrates
18.3 g
Fat
9 g
Fibre
4.5 g
Salt
3.4 g
Iron
1.1 mg
Calcium
73.8 mg
Vitamin C
5.2 mg

STEP BY STEP

Let's make something delicious.

  1. 01

    Peel and finely chop the onion. Wash the apple, remove the stalk and core, then cut into quarters. Wash the celery and cut into small dice. Pat the leaves dry and chop them. Finely dice the pickled gherkin and matjes herring fillets. Wash the parsley, pat dry and finely chop.

  2. 02

    Stir the sour cream and cream together in a bowl until smooth. Mix in half the chopped parsley and the chopped celery leaves. Season with salt, pepper and sugar. Add the matjes herring mixture and gently mix everything together.

  3. 03

    Lay the bread slices side by side on the work surface and spread the matjes herring mixture over them. Cut into smaller bites if desired. Garnish with chopped parsley.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

All recipes

Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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