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Home Fischbrötchen

Lunch Fish German Quick Summery No-nonsense

Anyone who has been to Hamburg or the North Sea coast knows them: Fischbrötchen. Fresh fish, a generous dollop of remoulade, some pickles and onions on a crispy roll. Simple, tasty and honest food. Making them at home is easier than you think, and with a good bread knife you can slice those crispy rolls effortlessly without everything falling out. Serve them for lunch, at a gathering or simply when you fancy something delicious from the sea.

Recipe

Fischbrötchen

Crispy rolls filled with pickled herring, remoulade and crunchy fried onions. This recipe brings the flavor of a Hamburg fish market straight to your kitchen.

Course	Lunch
Kitchen	German
Servings	4 people

Preparation time

Preparation time	15 min
Total	15 min

Equipment

bread knife
cutting board
mixing bowl
frying pan or grill (optional)
kitchen paper

Ingredients

4 small, soft round rolls (or pointed rolls)
8 pickled herring fillets (Matjes or Bismarck herring)
1 red onion
4 pickles
1 tomato
A few lettuce leaves (e.g. iceberg lettuce)
4 tbsp mayonnaise
1 tsp Dijon mustard
1 tbsp finely chopped capers
1 tbsp finely chopped pickle (extra)
1 tsp pickle juice
Juice of half a lemon
Salt and pepper to taste

How do you make Fischbrötchen yourself?

Make the remoulade: mix mayonnaise with mustard, finely chopped pickle, capers, a splash of pickle juice and a little lemon juice. Season with salt and pepper. Chill until needed.
Let the herring fillets drain well on kitchen paper. Cut them into manageable pieces if needed; each roll will need about 1 to 2 fillets.
Slice the red onion into thin rings. Cut the pickles into thin slices. Halve the tomato and slice thinly. Arrange everything on a plate.
Carefully slice the rolls horizontally with a sharp bread knife. Toast them briefly in a dry frying pan or under the grill if you like an extra-crispy crust.
Spread the bottom half of each roll generously with remoulade. Place the herring fillets on top.
Distribute the onion rings, pickle slices and tomato slices over the herring. Add a few lettuce leaves for freshness.
Put the top on the rolls, press lightly and serve immediately. Fischbrötchen waits for no one.

Cooking mode Prevents your screen from going to sleep

A good bread knife really makes the difference here. You can neatly slice crispy rolls without pressing or tearing. That keeps every Fischbrötchen looking tidy, even when you make four at once for the whole table.

Want to vary? Try swapping the herring for smoked mackerel or battered fried cod (kibbeling). The remoulade works with everything and is also great as a dip for fried fish. Make a larger batch and keep it in the fridge for a few days.

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