Matjesbrötchen (Pickled Herring Roll with Dill Sour Cream)
Why this recipe works
- Ready in minutes: Canned pickled herring and a simple dill sour cream keep the preparation fast and entirely no-cook.
- Fresh balance: Lemon, dill and sour cream lighten the richness and saltiness of the herring.
- Clean texture contrast: Soft bread, tender fish, crisp lettuce and thin onion give the roll structure without making it heavy.
Get the most out of this recipe
Authenticity notes
- Classic handheld style: Matjesbrötchen is typically served as a simple filled roll, designed to be eaten straight away rather than plated as a formal sandwich.
- Sauce is flexible: Some versions are kept very plain with onion and herring only; the dill sour cream used here adds freshness while keeping the roll recognisably simple.
Ingredient notes
- Choose good pickled herring: Use herring with a clean, bright flavour and drain it well so the brine does not overwhelm the bread or sauce.
- Slice the onion finely: Very thin red onion gives crunch and sharpness without dominating the delicate texture of the fish.
Texture tips
- Keep the roll from softening: Pat the lettuce dry and drain the herring thoroughly before assembling; moisture is the main reason the bread turns soggy.
- Use a sturdy soft roll: A roll with a light crust and soft centre holds the filling better than very airy bread.
Make-ahead tips
- Prep components, not the roll: The sauce, sliced onion, lettuce and drained herring can be kept separately in the fridge, then assembled just before eating.
- Best served immediately: Once filled, the bread softens quickly, so build the roll only when you are ready to serve.
Equipment you'll need
Ingredients
Instructions
- In a small bowl, stir together the sour cream and most of the dill. Squeeze in a little lemon juice to taste, aiming for a fresh, lightly tangy sauce.
- Thinly slice the red onion. Separate and rinse the iceberg lettuce leaves, then pat dry.
- Split the bread roll and spread the dill sour cream on both cut sides. Layer in the lettuce and red onion.
- Drain the pickled herring well, then lay it into the roll. Finish with the remaining dill and a final squeeze of lemon if you like, then serve straight away.
Recipe notes
Tips
- Drain the pickled herring thoroughly so the roll stays soft rather than soggy.
- Slice the red onion as thinly as you can for a cleaner bite and a milder onion flavour.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, choose a pasteurised pickled herring product and follow the pack guidance.
Substitutions
- Replace sour cream with crème fraîche for a slightly richer, less tangy sauce.
- Replace iceberg lettuce with rocket for a peppery edge.
Storage
- Refrigerate up to 1 days
- Best assembled and eaten immediately. If needed, keep the sauce, sliced onion, lettuce, and pickled herring separately in the fridge and assemble just before eating; once built, the bread will soften quickly.
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Recipe overview
- Servings: 1 servings
- Total time: 12min (12min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Fish Gluten Milk Wheat
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