Herring a'la Matjas Baguette (Extremely Salted Polish Herring Fillets) | Jan's Kitchen | Jan Tom Yam

From the Polish supermarket I got these herring fillets a'la matjas from seafood brand Lisner. This is soused herring, using a technique based on Dutch new herring. A'la matjas means that young herring is used, caught in may and june. Because matjas herrings are extremely salted, it is advised to soak them in water or milk first, which I should have done, but I didn't. I used the matjas straight into a baguette with some other ingredients like beetroot slices, horseradish and dill pickles. A nice combination of flavors, but still it turned out to be the saltiest baguette I ever tasted in my life, because of the herring.

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