Herring Patties

A very tasty fish dish of my great-grandmother Jenny (1883-1940) are her "Herringbouletten". Since the Middle Ages, such high-fat herrings pickled in salt and brine had been traded in wooden barrels even far from the coast. Because of the layering with salt and brine and the sometimes cold smoking that followed, the herrings could be kept well even in times without a refrigerator. Before using it in the kitchen, however, it first had to be freed from excess salt. To do this, they were first put in milk or water for hours. Something I still do today.

Duration: 30-45 minutes

Amount: 10-12


2-3 salted herring or (matjes) herring

About 250-400 millilitres of milk

4 (milk) rolls,

1 egg

1 tablespoon of butter

1 onion, finely grated

Butter/ oil for frying


1. Soak two to three herrings (salted herrings / Matjes herrings) in skimmed milk, then in mineral water for 5-6 hours and, if necessary, fillet them.

2. Now finely chop the fish meat.

3. Soak four (milk) rolls in milk, then squeeze them out and add them to the fish.

4. Add an egg and a tablespoon of butter as well.

5. Sautée a finely grated onion in a little fat in a pan and put it into the fish mixture.

6. Now form about 10-12 flat patties, which can be turned in a little breadcrumbs.

7. The patties are fried on both sides in a pan until brown and served with tartar sauce and potatoes.

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