Make the most of smoked mackerel and herring with the recipes below. Both fish offer great nutritional benefits and tasty flavors to add to your recipe repertoire.
A colorful herring salad from Chef Ludger Szmania with multiple flavors in a sour-cream dressing, served over mesclun salad (salad blend)
Apples, onions, lemon and cream cheese expand and complement the flavor of canned herrings in this appetizer or light lunch entree garnished with dill.
Smoked mackerel is topped with a apple-horseradish cream in this canape recipe garnishe with chervil.
A traditional recipe from the Hanseatic cities for fresh herring breaded, fried and then marinated with pickles, onions, chilies and spices.
This recipe makes a great light supper when served alongside some soup and rolls. As an easy alternative to making the pancakes from shredded potatoes, you could use a German potato pancake mix.
The flavor of marinated matjes herring is complemented by German dill pickles, and a smooth, creamy taste of mayonnaise and vanilla yogurt.
A fillet of herring rolled and stuffed with julienne carrot and onions and a sauce of vinegar, wine, carrot slices, peppercorns, bay leaf, juniper berries, and thyme.
A traditional meal made from Rollmops herring, corned beef, red beets and potatoes, served cold and popular in the Northern part of Germany. Simple, yet sophisticated.
A meatless version of the traditional sailor stew prepared with red beets and potatoes.