📝 About This Recipe
Transport yourself to the salty docks of Hamburg or the sandy dunes of Sylt with this quintessential German street food classic. This Fischbrötchen features buttery, brine-cured Matjes herring nestled in a crusty roll with a tangy remoulade and crisp aromatics. It is the perfect balance of oceanic saltiness, creamy sauce, and satisfying crunch that defines Northern German coastal soul food.
🥗 Ingredients
The Foundation
- 4 pieces Crusty White Rolls (Brötchen) (preferably 'Kaisersemmel' or sourdough rolls with a hard crust)
- 2 tablespoons Unsalted Butter (softened to room temperature)
The Fish
- 4-8 pieces Matjes Herring Fillets (depending on size; high-quality young herring cured in brine)
Homemade Remoulade Sauce
- 1/2 cup Mayonnaise (high quality or homemade)
- 2 tablespoons Greek Yogurt or Sour Cream (to add a bit of tang)
- 3-4 pieces Cornichons (very finely minced)
- 1 teaspoon Capers (drained and chopped)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dijon Mustard
- 1 pinch Salt and White Pepper (to taste)
Vegetables and Garnish
- 1 small White Onion (sliced into paper-thin rings)
- 4 large leaves Butterhead Lettuce (washed and dried thoroughly)
- 2-3 pieces Radishes (thinly sliced for extra crunch)
👨🍳 Instructions
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1
Prepare the Matjes herring by removing them from the oil or brine. Gently pat them dry with paper towels to remove excess moisture; this ensures the bread doesn't get soggy.
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2
In a small mixing bowl, combine the mayonnaise, Greek yogurt, minced cornichons, chopped capers, fresh dill, lemon juice, and Dijon mustard.
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3
Stir the remoulade until smooth and well-incorporated. Season with a pinch of salt and white pepper, then set aside in the refrigerator for at least 10 minutes to let the flavors marry.
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4
Peel the white onion and slice it into translucent, paper-thin rings. If you find raw onions too sharp, soak the slices in ice water for 5 minutes, then pat dry.
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5
Slice your crusty rolls (Brötchen) horizontally. Do not cut all the way through; leave a small 'hinge' on one side to keep the filling secure while eating.
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6
Spread a thin, even layer of softened butter on both the top and bottom cut sides of the rolls. This acts as a moisture barrier.
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7
Place one large leaf of butterhead lettuce on the bottom half of each roll, allowing the edges to peek out slightly.
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8
Generously spread a tablespoon of the prepared remoulade over the lettuce leaf.
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9
Lay 1 to 2 Matjes herring fillets over the sauce, folding them slightly if they are too long for the roll.
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10
Top the fish with a few thin rings of white onion and 3-4 slices of crisp radish.
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11
Add one final small dollop of remoulade on top of the onions if desired, then close the roll and press down gently.
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12
Serve immediately while the roll is crusty and the fish is chilled.
💡 Chef's Tips
Always use the freshest crusty rolls you can find; the contrast between the hard crust and soft fish is essential. If Matjes is unavailable, you can substitute with Bismarck herring (pickled) or even smoked sprats or salmon. For the most authentic flavor, use white onions rather than red, as they provide a sharper, traditional bite. Don't skip the butter layer; it prevents the sauce and fish oils from soaking into the bread and making it mushy. If your herring is exceptionally salty, soak it in a bowl of cold milk for 15 minutes before patting dry.
🍽️ Serving Suggestions
Pair with a crisp, cold Northern German Pilsner or a dry Riesling. Serve with a side of warm German potato salad (Kartoffelsalat) with vinegar and bacon. A small bowl of pickled beets or a cucumber salad (Gurkensalat) complements the richness of the fish. For a true maritime experience, serve on a simple wooden board or wrapped in parchment paper. Enjoy as a 'Zweites Frühstück' (second breakfast) or a light lunch by the water.