andrejthechef
GermanySandwichLunchDairy-free

Matjesbrötchen

A crusty roll filled with mild-cured Matjes herring and raw sliced onion. Fast, simple food from Germany's North Sea coast.

prep
10 min
cook
0 min
total
10 min
serves
4
level
easy
Matjesbrötchen, a dish from North Sea coast and northern Germany

Matjesbrötchen is as fast as German food gets: a crusty roll, a couple of mildly cured herring fillets, and a handful of raw onion, sold from stalls up and down the North Sea coast.

Matjes herring is its own specific cure, young and mild, caught before the fish spawn, and it is worth seeking out by that name rather than grabbing any pickled herring at the store.

Part of our 20 best German recipes list.

method

  1. Split the rolls and spread lightly with butter if using.

  2. Lay one or two Matjes fillets into each roll.

  3. Top with a generous handful of raw onion rings.

  4. Add a spoonful of remoulade or sour cream and a few sliced gherkins if you like, then close the roll and serve right away.

chef's tips

  • Matjes is a specific mild cure of young herring caught before spawning, not the same as regular strong-cured pickled herring. Look for it labeled specifically as Matjes, usually at a German or Scandinavian grocer.
  • This is meant to be eaten standing at a harborside stall, fast and simple. Resist the urge to dress it up with more than a couple of additions.
  • Raw onion is non-negotiable here, not an optional topping. Its sharpness is what the whole sandwich is built around.
  • Buy the herring the day you plan to eat it. Matjes is only mildly cured and does not keep as long as more heavily salted preparations.