Matjespannacotta
recipe

A delicious and creamy matjespannacotta, perfect as a starter for a festive lunch or Mother's Day. This surprising dish blends herring into cream and other ingredients, winning over even herring skeptics.
Preparation Time: 30 minutes + chilling (a few hours)
Serving Size: 8
Ingredients:
- 200 ml heavy cream
- 2 gelatin sheets
- 200 g light crème fraîche
- 100 g matjes herring
- 1 hard-boiled egg
- 1 chopped green onion
- 1 tbsp matjes herring liquid
- 2 tbsp lemon juice
- 1 tsp liquid honey
- For garnish:
- Boiled quail eggs
- Lemon slices
- Fresh dill
- Thin slices of matjes herring
Instructions:
1. Soak the gelatin sheets in cold water.
2. Cut thin slices from the matjes herring for garnish and chop the remaining herring into small pieces.
3. Mash the hard-boiled egg with a fork.
4. Heat the cream until it reaches boiling point. Squeeze excess water from the soaked gelatin sheets and dissolve them in the hot cream.
5. Add the chopped herring, mashed egg, green onion, and crème fraîche to the cream. Mix well.
6. Season the mixture with herring liquid, honey, and lemon juice.
7. Divide the matjespannacotta into serving glasses and place them in the refrigerator to chill for at least a few hours.
8. Before serving, garnish with quail eggs, herring slices, lemon slices, and dill. Serve with toasted rye bread.
Nutritional Information (per serving):
- Energy: 150 kcal
- Protein: 6 g
- Fat: 12 g
- Carbohydrates: 5 g
- Fiber: 0 g

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