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Home Fischbrötchen

Fischbrötchen

Name: Fischbrötchen
Prep time: 15 min
Total time: 15 min
Yield: 4 people
Cuisine: German
Ingredients: 4 small, soft round rolls (or pointed rolls); 8 pickled herring fillets (Matjes or Bismarck haring); 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

Gepubliceerd op 14 september 2026

Lunch Fish German Quick Summery No-nonsense

Anyone who's been to Hamburg or the North Sea coast knows them: Fischbrötchen. Fresh fish, a generous dollop of remoulade, some pickled gherkin 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 in half without everything falling out. Serve them for lunch, as a snack with drinks, or simply when you fancy something delicious from the sea.

Recipe

Fischbrötchen

Crispy rolls filled with pickled herring, remoulade sauce and crunchy onions. This recipe brings the taste 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 haring)
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 to make Fischbrötchen yourself?

Make the remoulade sauce: mix mayonnaise with mustard, finely chopped pickle, capers, a splash of pickle juice and a little lemon juice. Season with salt and pepper. Chill.
Let the herring fillets drain well on kitchen paper. Cut them into convenient pieces if needed; each roll needs about 1 to 2 fillets.
Cut the red onion into thin rings. Slice the pickles thinly. Halve the tomato and cut into thin slices. 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 the remoulade. Place the herring fillets on top.
Scatter 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 wait for no one.

Cooking mode Prevents your screen from going to sleep

A good bread knife really makes a difference here. You can slice crispy rolls cleanly without pressing or tearing. That way every Fischbrötchen looks neat, even when you're making four at once for the whole table.

Want to vary it? Try swapping the herring for smoked mackerel or fried fish bites (kibbeling). The remoulade goes 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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Bread knife

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