The story behind the recipe
Hekele, also known as hekerle, is a Silesian dish made from herring, eggs, and pickled cucumbers. The ministerial card describes a thick mixture that can be spread on bread, with a noticeable mustard flavor.
It doesn't have to be completely smooth. Small, even pieces of fish, egg, and cucumber provide a pleasant texture. In this version, we do not add mayonnaise or potatoes; the binding of the paste is ensured by the crushed yolks and mustard.
Ingredients
Paste
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300 g salted herring fillets (ready to eat after preparation according to the packaging; not raw)
Abroad: salted herring fillets / Matjesfilets - 3 pcs eggs
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150 g pickled cucumbers (about 2 pieces, drained)
Abroad: sour dill pickles, without sweet brine - 80 g onion (small; finely chopped)
- 1 tbsp (15 ml) mustard (start with a smaller amount if it is very sharp)
- black pepper (to taste)
To serve
- rye bread (optional)
Method, step by step
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Prepare the fillets according to the manufacturer's instructions. If the ready-to-eat piece is too salty, soak the herring in cold water in the fridge; after about 30 minutes, check the taste and change the water if necessary. Dry the fish.
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Boil the eggs hard, about 9–10 minutes from boiling. Cool, peel, and finely chop. You can lightly mash the yolks with a fork.
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Cut the onion into very small cubes. Also chop the cucumbers and drain them of liquid. Cut the herring into small, even pieces, checking for any bones.
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Mix the fish with the eggs, cucumbers, and onion. Add mustard and freshly ground pepper. Taste before further seasoning; additional salt is usually not needed.
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Cover the bowl and place it in the fridge for about an hour. After chilling, mix again, assess the thickness, and serve on slices of bread or as a paste in a separate bowl.
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