Matjesbrötchen

Matjesbrötchen is a cherished Northern German delicacy that combines the bold flavor of matjes—a young, mild, pickled herring—with the satisfying crunch of a fresh, crusty bread roll. It’s a traditional cold sandwich often served with tangy onions, crisp lettuce, and creamy sauces like remoulade or mayonnaise. This rustic sandwich is more than just a quick bite—it’s a symbol of regional pride, maritime heritage, and culinary simplicity.

Found at fish markets, food stalls, coastal harbors, and in many German homes, matjesbrötchen is considered both a humble street food and a gourmet delicacy, depending on how it’s served. Whether enjoyed during a summer festival in Hamburg or picked up as a midday snack near the Baltic Sea, it delivers a powerful punch of nostalgia and satisfaction.

The Rich History and Cultural Significance of Matjesbrötchen

The story of matjes herring begins in the North Sea, where fishermen have been catching and preserving fish for centuries. Matjes comes from the Dutch word “maatjesharing,” meaning “maid herring,” referencing the young, fat, pre-spawning fish caught between May and July. These herrings are traditionally brined without the addition of vinegar, allowing their mild, buttery flavor to shine through.

In Germany, particularly in coastal regions like Schleswig-Holstein and Hamburg, matjes became a beloved ingredient, often eaten with potatoes or in open-faced sandwiches. However, as food culture evolved, the convenience of stuffing this prized herring into a bread roll became the favored format for on-the-go enjoyment.

More than just a sandwich, matjesbrötchen connects generations to the sea. It’s enjoyed by dockworkers, tourists, and seafood connoisseurs alike. Each bite is a reminder of Germany’s seafaring roots, fishing traditions, and the brilliance of preserving flavor with salt and time.

Today, matjesbrötchen remains a highlight of regional festivals, seafood fairs, and traditional German buffets, holding its ground as a heritage-rich food that continues to captivate new palates.

Preparation Phase & Tools You’ll Need

Before diving into the recipe, it’s essential to prepare your kitchen. While this is a no-cook recipe, the freshness and presentation matter greatly.

Prep Time, Cook Time, Cool Time, Total Time, Servings, Yield:

• Prep Time: 15 minutes

• Cook Time: 0 minutes

• Cool Time: 0 minutes

• Total Time: 15 minutes

• Servings: 4 sandwiches

• Yield: 4 matjesbrötchen

Essential Tools and Equipment

• Cutting Board: A sturdy surface to prep vegetables and herbs.

• Chef’s Knife: To slice onions, pickles, and herbs cleanly.

• Butter Knife: For evenly spreading sauces and condiments.

• Serrated Bread Knife: Crucial for slicing rolls without crushing them.

• Small Bowls: For organizing prepped ingredients.

• Paper Towels: For patting dry herring and lettuce.

Why Each Tool Matters

• A sharp chef’s knife ensures precision, especially with onions—nobody wants chunky, overpowering rings.

• A serrated bread knife prevents damaging the delicate interior of the crusty roll.

• Paper towels absorb excess brine or water from ingredients, avoiding sogginess.

• Using bowls to organize ingredients streamlines the sandwich assembly process.

Pro Prep Tips

• Always use matjes that is chilled and recently brined for the best texture and flavor.

• If onions are too sharp, soak them in ice water for 5 minutes and drain.

• For a rustic, homemade feel, bake or warm your bread rolls just before slicing.

• Choose rolls with a crisp crust and soft interior—they should hold moisture without falling apart.

Ingredients List

Here is a basic version of a traditional matjesbrötchen. You can customize it, but the classics are hard to beat.

• 4 fresh crusty rolls (e.g., Kaiser or rustic sourdough rolls)

• 4 matjes herring fillets, rinsed and patted dry

• 1 medium red onion, sliced into thin rings

• 4 lettuce leaves, cleaned and dried

• 4 slices of pickles or gherkins, thinly sliced

• 2 tablespoons remoulade (or substitute with mayonnaise or aioli)

• 1 teaspoon fresh dill, finely chopped (optional but highly recommended)

• Lemon wedges, for garnish

Optional add-ons:

• Sliced hard-boiled egg

• Sliced green apple

• Capers

• Horseradish cream

Step-by-Step Instructions for Making Matjesbrötchen

Step 1: Prepare All Ingredients

1. Onion: Peel and thinly slice the red onion into rings. If you prefer a milder flavor, soak the rings in ice water for 5 minutes, then drain and pat dry.

2. Lettuce: Rinse the leaves under cold water and dry them with paper towels. Ensure no water remains, as it can make the bread soggy.

3. Pickles: Slice thinly for better layering.

4. Matjes: Remove the fillets from their packaging or brine. Rinse gently under cold water and pat dry. Cut in half if they’re too long for the roll.

Step 2: Prepare the Bread Rolls

1. Slice each roll horizontally using a serrated knife.

2. Optionally toast the inside of the roll lightly to add extra crunch and stability.

3. Spread a generous layer of remoulade (or mayo) on the bottom half. You can also add a thin layer on the top half if you want more creaminess.

Step 3: Assemble the Sandwich

1. Place one large lettuce leaf on the bottom bun.

2. Layer one matjes fillet on top of the lettuce. If using halves, overlap them slightly.

3. Add several onion rings across the herring.

4. Place pickle slices evenly over the onions.

5. Sprinkle with fresh dill for added fragrance and traditional flair.

6. Optional: Add any extra toppings like egg slices or horseradish cream.

7. Gently place the top half of the roll over everything, pressing down lightly.

Step 4: Serve

• Plate the matjesbrötchen immediately and serve cold.

• Garnish with lemon wedges on the side.

• For a light meal, serve alongside cucumber salad or potato wedges.

Final Thoughts on Preparation

Making a matjesbrötchen is all about balance—briny, creamy, crunchy, and soft. Every component plays a role. Freshness is non-negotiable. It’s a sandwich that deserves care in preparation but rewards with bold, refreshing flavors.

This beloved German sandwich doesn’t require culinary expertise—just quality ingredients and a respect for tradition. Once you’ve tried it, it’s hard not to crave another.

Perfect Side Dishes for Matjesbrötchen

Pairing the right sides with matjesbrötchen transforms this humble sandwich into a well-rounded meal. Its salty, tangy flavor demands sides that complement without overpowering. From traditional German staples to modern light bites, these are the best accompaniments.

 German Potato Salad (Kartoffelsalat)

A classic side, this potato salad is served warm or cold. With its light vinegar-based dressing, it’s a perfect contrast to the oily richness of matjes. Use waxy potatoes like Yukon Golds or red potatoes for the right texture. Add fresh chives and a touch of mustard for extra depth.

 Sauerkraut

Tangy and fermented, sauerkraut pairs naturally with any pickled fish. Its sharpness balances the matjes and cuts through the creaminess of the remoulade. Use raw, unpasteurized sauerkraut for probiotic benefits and brighter flavor.

 Dill Pickles

Adding a few extra dill pickles on the side doubles down on the briny profile. Crunchy and cold, they echo the herring’s saltiness while providing a textural counterpoint. Pickled pearl onions also work well if you want variety.

 Beet Salad

Earthy and slightly sweet, beet salad brings a splash of color and nutrition. Toss boiled beets with red wine vinegar, olive oil, and a pinch of sugar. Crumble some feta or goat cheese over the top for a creamy touch.

 Sweet Mustard Coleslaw

This slaw offers a sweet-spicy bite that complements the strong flavor of herring. Use shredded green and red cabbage, carrots, and a dressing made of German sweet mustard, vinegar, and a hint of mayo. The crunch and sweetness balance the sandwich.

 Pretzels with Mustard

Pretzels are a classic German staple. Serve them warm with coarse-grain mustard. The chewiness of pretzels makes them an ideal textural foil to the soft fish and bun.

 Horseradish Cream Fries

Crispy potato wedges or fries drizzled with horseradish cream can bring spice to the plate. The bite of horseradish lifts the sandwich and offers a dynamic eating experience. This pairing is ideal for a more indulgent meal.

 Rye Crackers with Cheese

A selection of rye crackers paired with soft cheeses like brie or camembert makes a delightful side. It adds richness and encourages guests to build small bites that echo the flavors of the main dish.

Nutritional Information and Health Benefits

Matjesbrötchen might feel indulgent, but it has several nutritional perks, especially when made with the right ingredients and consumed in moderation.

 Omega-3 Fatty Acids

Matjes herring is rich in omega-3s, which are essential for heart health, cognitive function, and reducing inflammation. A single serving provides a generous portion of these beneficial fats.

 High-Quality Protein

One sandwich delivers a satisfying dose of protein, ideal for muscle repair and long-lasting energy. Combined with the carbs in the roll and fiber from the vegetables, it’s a well-balanced mini meal.

 Vitamin D & B12

As a fatty fish, herring offers a powerful source of vitamin D—key for bone health and immunity. It also contains vitamin B12, which supports nerve function and red blood cell formation.

 Sodium Considerations

While nutritious, matjes is high in sodium due to the pickling process. This means it’s best enjoyed occasionally and balanced with water-rich vegetables like lettuce, cucumbers, and tomatoes.

 Carbohydrate Profile

The bread roll contributes complex carbs that help round out the dish. Opting for whole-grain or rye rolls increases the fiber content and adds more texture.

 Balanced Fat Content

While herring contains healthy fats, remoulade and mayonnaise can push the fat content higher. Lighten the recipe by using yogurt-based sauces or skipping the top bun.

 Probiotics (with Fermented Sides)

Adding sauerkraut or pickles made through natural fermentation adds gut-friendly bacteria to your meal. These help digestion and improve overall gut health.

 Caloric Overview

A standard matjesbrötchen contains approximately:

• 350–450 calories (depending on sauces and bread)

• 18–25g of fat (mostly from the fish and sauce)

• 25–30g of carbohydrates (primarily from the roll)

• 15–20g of protein (from the fish) This makes it a satisfying yet portion-controlled meal suitable for lunch or a light dinner.

Common Mistakes to Avoid and How to Perfect the Recipe

Mastering the matjesbrötchen comes down to respecting tradition while applying a few thoughtful techniques. Avoiding common errors ensures a sandwich that looks beautiful, tastes delicious, and holds together from first bite to last.

 Using Low-Quality Herring

Not all matjes are created equal. Always choose high-quality herring from reputable sources. Look for plump fillets with a pearlescent sheen and a mild, oceanic smell. Avoid overly salty or vinegary varieties unless they’re part of a fusion-style variation.

 Choosing the Wrong Bread

The roll must be fresh, crusty, and firm. Soft white rolls absorb moisture too fast and fall apart. A good Kaiser roll, sourdough bun, or rustic German brötchen holds everything without becoming soggy.

 Overpowering the Fish with Toppings

While layering flavors is great, less is more with matjesbrötchen. Let the herring shine. Too many sauces or strong flavors like raw garlic or hot chili can mask the fish.

 Skipping the Drying Step

Always pat the matjes fillets dry. Excess brine can make your sandwich overly salty and sloppy. Do the same with washed lettuce to prevent sogginess.

 Pro Techniques to Elevate Your Matjesbrötchen

• Herb Butter Base: Spread a thin layer of dill or mustard butter instead of remoulade for a gourmet twist.

• Homemade Pickles: Quick-pickle cucumber ribbons with sugar and vinegar for brightness and snap.

• Add Fruit: Thin apple or pear slices add a fresh dimension without overpowering the dish.

• Make It Open-Faced: Serve the sandwich as a tartine on rye bread with artistic layering.

• Serve with a Shot: A tiny glass of aquavit or beer can be the perfect accompaniment for those enjoying a traditional experience.

 Final Tip: Keep It Cold, Keep It Crunchy

A great matjesbrötchen is served cold, with crisp lettuce and onions, contrasted by a creamy sauce and tender herring. Keep your ingredients chilled and dry for maximum contrast and satisfaction

 Pro Tips, Notes, and Creative Variations

Creating the perfect matjesbrötchen is as much about thoughtful execution as it is about tradition. Below are expert tips and helpful notes that will elevate your sandwich from simple to sensational.

 Use the Best Matjes Available

Always opt for top-quality matjes herring. Look for herring that has been preserved in a mild brine and does not overpower with salt or vinegar. Freshness is crucial, and vacuum-sealed packs from specialty stores or trusted markets offer the best balance of convenience and quality.

 Dry Everything Thoroughly

Even slight excess moisture can make the sandwich soggy. After rinsing your herring or vegetables, always pat them dry with paper towels. This helps preserve the structure of the roll and ensures your flavors stay vibrant, not watered down.

 Toast the Bread Lightly

A lightly toasted crust adds a delightful crunch. It also strengthens the roll’s structure, preventing it from breaking apart as the sauces and herring rest inside.

 Experiment with Acidity

Add a few drops of lemon juice directly onto the matjes fillet to brighten its flavor. Alternatively, a swipe of tartar sauce or a touch of apple cider vinegar in the remoulade can enhance tanginess.

 Customize Based on Season

• Summer Variation: Add arugula, thin apple slices, or radishes for a peppery crunch.

• Winter Variation: Use a slice of hard-boiled egg and beet slaw for a heartier bite.

• Spring Variation: Add fresh herbs like chives and parsley, and swap the mayo for a light yogurt-based dill sauce.

 Make It Elegant

Transform your humble sandwich into a plated appetizer by slicing the roll into thirds and securing each mini-sandwich with a cocktail skewer. Serve with a garnish of lemon zest and capers for a fine-dining twist.

 Optional Add-Ins That Work

• Thinly sliced green apples for crisp sweetness

• Horseradish cream for a zesty punch

• Capers for briny contrast

• Fresh cucumbers or shaved fennel for crunch

• Microgreens instead of lettuce for a refined look

 Storing and Reheating Matjesbrötchen

Matjesbrötchen is best enjoyed fresh—but there are ways to prep and store its components safely while preserving its integrity and flavor.

 Can You Store a Fully Assembled Matjesbrötchen?

It’s not recommended to store the fully assembled sandwich for long periods. The bread will absorb moisture from the sauces and fish, turning soft and soggy. However, you can store the components separately for easier assembly later.

 How to Store the Components

• Matjes Herring: Keep refrigerated in its original brine or oil. Once opened, use within 2–3 days for peak freshness. Always keep tightly sealed in a glass or plastic container.

• Vegetables: Store sliced onions, lettuce, and pickles in airtight containers. Keep them dry by layering with paper towels.

• Bread Rolls: Store rolls at room temperature in a bread box. If storing longer than a day, freeze and toast before use.

• Sauce: Homemade remoulade can last 5–7 days in the fridge. Stir before using if separation occurs.

 Reheating or Refreshing

Matjesbrötchen is meant to be cold, not reheated. However, if you froze your bread rolls or refrigerated them, you can:

• Warm them for 3–4 minutes in a 350°F (175°C) oven for a crisp crust.

• Avoid microwaving as it softens the bread and creates steam that ruins texture.

 Make-Ahead Suggestions

If preparing for guests or a picnic:

• Assemble dry components ahead of time (lettuce, onion, pickle).

• Keep fish and sauces separate until just before serving.

• Build the sandwich on-site for the best experience.

 Frequently Asked Questions (FAQs)

 What is matjes?

Matjes refers to young herring that hasn’t yet spawned and is typically caught between May and July. It’s cured in a light brine without vinegar, resulting in a soft, buttery texture and a less salty taste compared to other pickled fish like rollmops.

 Is matjesbrötchen raw fish?

Not exactly. While it’s not cooked with heat, matjes undergoes a mild curing process in brine, which preserves it and gives it a silky texture. It is safe to eat and very different from sushi-style raw fish.

 Can I use other fish if I can’t find matjes?

You can use pickled herring fillets available in jars, though they will likely be more acidic and vinegary. Smoked mackerel or lightly brined anchovies can also work in a pinch, but they will alter the flavor significantly.

 What sauces pair best?

Traditional choices include remoulade, mayonnaise, or a yogurt-based dill sauce. Aioli, mustard cream, and tartar sauce are also excellent pairings depending on your taste preference.

 Can I make a vegan version?

Yes. Use a plant-based fish alternative or marinate strips of eggplant or tofu in a briny, lemony, seaweed-infused marinade. Pair with vegan mayo and traditional toppings like onions and pickles.

 Is matjesbrötchen gluten-free?

Not by default. However, you can use gluten-free rolls or rye crackers to make it gluten-free. Always check sauces and condiments for wheat-based additives.

 Can I serve this at a party?

Absolutely. Serve mini versions on cocktail rolls or rye bread slices. Prepare a platter with different topping options for guests to build their own versions. It’s an unexpected but elegant appetizer.

 What drink pairs best with matjesbrötchen?

Dry white wine, pilsner beer, or aquavit pair beautifully. Sparkling water with lemon also works well to cleanse the palate. Avoid overly sweet drinks, which can clash with the salt and fat of the fish.

Conclusion: Why Matjesbrötchen Is More Than Just a Sandwich

Matjesbrötchen is an experience—one rooted in centuries of tradition, regional pride, and love for bold, straightforward food. Each bite tells a story: of fishermen on the North Sea, of bustling German markets, and of timeless culinary customs passed down through generations.

The sandwich itself is deceptively simple. But the complexity lies in its contrast—the silky matjes with the crusty roll, the sharp onions with the creamy sauce, the fresh lettuce against the tang of pickles. It’s not just about eating; it’s about tasting a piece of German heritage.

Whether you’re making it for the first time, serving it at a gathering, or recreating a memory from a trip abroad, matjesbrötchen offers a journey through flavor and tradition. It invites creativity, rewards careful preparation, and delivers every time with comforting satisfaction.

So next time you crave something bold, briny, and beautiful—build a matjesbrötchen. It may just become your favorite sandwich, too.