Creamed Matjes Herring Gone Vegan

When I was a child, Friday was always fish day. I was not at all a fan of it, except when it came in the form of matjes. So what is matjes? It’s simply brined or soused herring, usually served cold in a tart, creamy dressing with potatoes on the side. It’s at home in Northern Europe where it is very popular. I decided to keep the fish in the ocean and make my own version of matjes or creamed soused herring gone vegan. The technique of using eggplants instead of herring is definitely not new, and there are different more or less labor intensive versions. I opted for quick, simple, and delicious. Enjoy!

You will need:

• If you opt for the homemade crème fraîche used in this recipe, it needs to be prepared ahead of time and takes about 2 days to ferment!
• Always use fresh eggplants with shiny, firm skin and green stems.

Ingredients: (for 4 servings)

• 1 generous lb (500 g) eggplant, green ends removed
• 1 cup (250 ml) filtered water
• 1 sheet nori, crumbled into tiny pieces
• 1 Tbsp sea salt
• 1 apple, peeled, cut into wedges, cored, then sliced
• 1 small sweet or red onion, quartered and thinly sliced
• 4 gherkins, sliced

For the dressing:

• 1 cup (250 ml) homemade crème fraîche  or store-bought vegan sour cream
• 6 Tbsp brine from the pickles
• 1 tsp yellow mustard
• 1 Tbsp apple cider vinegar
• 1 tsp maple syrup
• minced, fresh dill to taste (if not available, you can substitute with dried dill)
• cracked black pepper to taste

Preparation:

1. Peel and cut your eggplant(s) lengthwise into about ½” (almost 1½ cm) slices. Cut ½ inch strips and shorten them to about 5” (12½ cm). Remember, they resemble herring filets which don’t come in even shapes either! (See picture at the bottom of this post!)
2. Bring filtered water in medium size pot to a boil, add sea salt, nori, and the eggplant filets. Bring to a boil again, then turn down heat, and simmer covered for about 10 minutes. Stir occasionally. Set timer and keep checking for tenderness. The eggplant should be soft and fully cooked but not fall apart.
3. Pour eggplant filets in a strainer and dump the cooking water. Let cool down completely.
4. For the dressing, blend homemade crème fraîche or store-bought vegan sour cream, pickle brine, mustard, apple cider vinegar, maple syrup, dill, and black pepper by using a whisk. Leave some dill for garnish.
5. Carefully fold the eggplant filets, apple, onion, and pickles into the dressing. Cover and refrigerate for at least 2 hours. Season to taste, garnish with more dill, and enjoy! It’s even better the next day!

Notes:

• You could also add some thinly sliced carrot as a nice variation.
• The perfect addition to a brunch buffet!
• Serve with herbed potatoes, it’s heavenly!

Always use fresh eggplants with shiny, firm skin and green stems.

Remove green parts. Peel and cut your eggplant lengthwise into about ½ inch (1 ½ cm) slices. Cut ½ inch strips and shorten them to about 5 inches (12 ½ cm). Remember, they resemble herring filets which don’t come in even shapes either!