breakfast
Matjes herring is one of those things that even the knowledgable staff at a deli might not be familiar with. Something even the most loyal employee can't give a hard sell with a good consience. The kind of thing that draws the attention of other patrons. It's the model of "acquired taste." It's not bad and I'm sure this is absolutely the matjestiest herring that was every matjested but I haven't acquired the taste yet. The kippered salmon, on the other hand, was terrific.
I should say that I like all the other kinds of herring that I've had which are all schmaltz herring, I think - in wine sauce, in cream sauce and chopped into a spread. Maybe the problem that I'm having with matjes herring is that I don't know how to eat it. Are their traditional presentations or accoutrements? I'll have to investigate. Some day.
The cheese was a new taste, too. It's made from gruyere apparently. Meh. It won't replace cream cheese in our refrigerator.