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Matjes

Herring fillets that have been lightly salted. Sometimes these are soaked in water to "revive" them; then soused in a vinegar solution with onions and spices. They thus have greater depth of character than simply soused herrings. See 'Bismark herrings'; 'Rollmops'; 'Soused herrings'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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