Matjesbrötchen Recipe: How To Make Traditional German Herring Rolls
Matjesbrötchen are a traditional German snack or light meal, consisting of small rolls filled with marinated matjes herring, onions, and various herbs and spices. Popular in northern Germany, these rolls are a beloved treat.
Equipment
- 1 Knife
- 1 Cutting board
- 1 Mixing bowl
- 1 Spoon
Ingredients
- 4 small Brötchen rolls or baguette slices small
- 1 can matjes herring or 4 fresh fillets
- 1 red onion small, thinly sliced
- 2 tbsp fresh dill chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 Salt and Pepper to taste
- 4 tbsp Cream Cheese or Sour Cream optional
Instructions
Prepare the Herring:
- If using canned matjes herring, drain it well and pat it dry with paper towels. If using fresh matjes, rinse it under cold water and pat dry.
- Flake the herring into small pieces with a fork.
Marinate the Onions:
- In a small bowl, mix the sliced red onion with one tablespoon of olive oil. Add one tablespoon of lemon juice, a pinch of salt, and some pepper. Let it marinate for at least 10 minutes.
Assemble the Brötchen:
- Slice the Brötchen rolls horizontally but not all the way through, so they open like a book.
- If using, spread a tablespoon of cream cheese or sour cream on the bottom half of each roll.
- Add a layer of the marinated onions on top of the cream cheese.
- Place the flaked matjes herring on top of the onions.
- Sprinkle with chopped fresh dill.
- Close the rolls and secure them with a toothpick if necessary.
Serve:
- Let the Matjesbrötchen sit for a few minutes to allow the flavors to combine.
- Serve at room temperature.
Notes
- For an extra creamy texture, don't skip the optional cream cheese or sour cream.
- Consider substituting matjes herring with other cured fish like mackerel or salmon for a different flavor profile.
- Fresh herring can be used for a milder taste; ensure it's properly cured.