Ingredients
Scale
- 2 fillets matjes herring (about 100g each) – Go for high-quality, fresh matjes in brine, not overly salted versions
- 2 fresh crusty bread rolls – Kaiser rolls, sourdough rolls, or German brötchen work best
- 1 small red onion – Thinly sliced for that sharp, crisp bite
- 2 small dill pickles – Sliced into thin rounds for a perfect tangy crunch
- 1 tbsp butter – Optional, but it adds richness to the sandwich
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp sour cream or Crème fraîche – Optional, but it smooths out the flavors
- 1 tsp chopped fresh dill
- Freshly ground black pepper – To taste
Instructions
Prepping the Herring
First, take your matjes fillets out of the brine. Pat them dry with a paper towel to get rid of excess liquid. If they’re whole, you can leave them as-is or slice them into smaller strips for easier eating.
Prepping the Rolls
Slice your bread rolls in half. If you want extra flavor, spread a thin layer of butter on both sides. Feeling adventurous? Toast them lightly in a pan for a crispy touch.
Layering the Flavors
Time to stack it up:
- Lay down your matjes fillets first. They should take up most of the bun, so adjust if needed.
- Scatter the red onions over the fish. You want a nice balance—enough to add sharpness but not overpowering.
- Add the sliced pickles for that perfect crunch.
- If you’re using the sour cream-mustard mix, spread it lightly on the top bun.
- Sprinkle some fresh dill and black pepper over everything.
- Place the top bun on, press down slightly, and boom—you’ve got yourself an authentic Matjesbrötchen.
Enjoy your Matjesbrötchen
Pair It Up with a fresh lemonade or sparkling water with a slice of lemon will keep things light and refreshing.
Notes
Freshness is key here. Get the best quality matjes herring you can find.