How to make Matjes mit Zwiebeln

Why cooks start here

Matjes mit Zwiebeln is cooked the way Hamburg and the North cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Matjes mit Zwiebeln is a beloved dish from the northern regions of Germany, particularly Hamburg. It's a straightforward preparation that embodies the practical and hearty spirit of the area. Traditionally, this dish is enjoyed throughout the warmer months when herring is plentiful, often served at casual family dinners or small gatherings where its simplicity can shine. This is the home-cooked version, where butter or clarified butter is used liberally and second helpings are always welcome. Expect a delightful balance of flavors: the subtle saltiness of the matjes herring paired with the sharpness of sliced onions and the earthiness of boiled potatoes. A touch of apple cider vinegar and fresh dill brings a refreshing finish, while fine sea salt and black pepper round out the taste. It's a dish that feels both comforting and fresh, capturing the essence of northern German home cooking.