Matjesbrötchen is a classic dish from northern Germany that has become popular all over the country. This simple yet flavorful recipe features matjes herring, which is a young, pickled herring, typically served in a soft roll with onions, lettuce, and sometimes a touch of cream or butter. It’s perfect for a quick lunch, a hearty snack, or a special treat for those who love seafood and German cuisine.
In this article, we’ll guide you through a step-by-step Matjesbrötchen recipe that you can recreate in your own kitchen, along with tips on how to make the perfect Matjesbrötchen, the history behind it, and variations that you can try.
What is Matjesbrötchen?
Matjesbrötchen is a traditional German sandwich made with matjes herring—a special kind of pickled, young herring. The herring is usually prepared by salting, pickling, and sometimes marinating it in a blend of herbs and spices. The result is a tender, flavorful fish that pairs perfectly with the fresh bread roll and other toppings. The name “Matjes” comes from the Dutch word “maatjes,” which refers to young fish caught in the spring.
This dish is typically served in a Brötchen, the German word for a small bread roll, and is commonly enjoyed during the summer months in Germany, especially in coastal regions where herring is plentiful.
Ingredients for Matjesbrötchen
To prepare a traditional Matjesbrötchen, you’ll need the following ingredients:
- Matjes herring fillets – You can find these in most European or specialty grocery stores, often sold in jars or vacuum-sealed packages.
- Fresh bread rolls (Brötchen) – A soft, crusty roll works best for this recipe. You can use any type of roll that you like, but something light and fluffy is ideal.
- Fresh lettuce leaves – Romaine or iceberg lettuce are great choices.
- Thinly sliced onions – Red onions are often preferred for their mild sweetness, but white onions will also work well.
- Butter or mayonnaise (optional) – Some versions of Matjesbrötchen include a thin layer of butter or mayonnaise on the roll to add creaminess.
- Pickles – Small dill pickles or gherkins add a nice crunch and tang to balance the flavors.
- Fresh herbs (optional) – Fresh dill or chives can be used as a garnish for extra flavor.
Step-by-Step Matjesbrötchen Recipe
Step 1: Prepare the Bread Rolls
Start by preparing your bread rolls. If you’re using store-bought rolls, you can warm them slightly in the oven for a few minutes to bring out their aroma and texture. If you prefer homemade rolls, you can bake them in advance and store them for a few hours before using.
Step 2: Prepare the Matjes Herring
Open your jar of Matjes herring and drain the liquid. Depending on the brand or style, the herring may already be filleted, but if necessary, remove the bones and skin to make the fish easier to eat. Cut the herring fillets into bite-sized pieces that will fit neatly into your bread rolls.
Step 3: Slice the Onions and Lettuce
Next, thinly slice your onions. Red onions are typically used for their mild taste, but you can use other varieties depending on your preference. Also, wash and dry the lettuce leaves. You can choose whole leaves or cut them into smaller pieces to fit in the roll.
Step 4: Assemble the Matjesbrötchen
Slice your warm bread rolls in half, but not all the way through. You want to leave the rolls attached on one side to hold everything together. Start by spreading a thin layer of butter or mayonnaise on the inside of the bread roll if you’re using it. Then, layer in the lettuce leaves to create a base for the herring.
Next, add the pieces of Matjes herring on top of the lettuce. Be generous with the fish, as it’s the star of the dish. Top the herring with a few slices of onions and a couple of pickles for added crunch. Finally, garnish the sandwich with fresh herbs such as dill or chives, if desired.
Step 5: Serve and Enjoy!
Your Matjesbrötchen is now ready to be enjoyed. Serve it immediately for the freshest taste, or wrap it up to take on a picnic or to enjoy later. Pair it with a cold drink, such as a light beer or a chilled white wine, for the perfect German dining experience.
Tips for the Perfect Matjesbrötchen
- Quality of the herring: Since the herring is the main ingredient in this recipe, it’s essential to use high-quality Matjes herring. Look for herring that’s fresh, well-seasoned, and ideally, not overly salty.
- Fresh bread rolls: While you can use any type of bread roll, a soft, fresh, and lightly crusted roll is ideal. A roll that’s too dense may overpower the delicate flavor of the herring.
- Let the flavors meld: After assembling your Matjesbrötchen, let it sit for a few minutes before eating. This allows the flavors to meld together, making for a more delicious and cohesive sandwich.
- Add additional toppings: While the basic recipe is simple, you can add extras like capers, grated horseradish, or a squeeze of lemon juice to give the dish a unique twist.
Matjesbrötchen Variations
While the traditional Matjesbrötchen recipe is delightful on its own, you can experiment with a variety of toppings and ingredients to create your own version. Here are a few ideas:
- Matjesbrötchen with sour cream: Spread a generous dollop of sour cream on the bread roll for a tangy twist.
- Matjesbrötchen with apples: Add thin slices of green apple to the sandwich for a touch of sweetness and crunch.
- Matjesbrötchen with mustard: A bit of mustard can add a spicy kick that pairs wonderfully with the herring.
- Smoked Matjesbrötchen: Instead of regular pickled matjes, try using smoked herring for a deeper, richer flavor profile.
Where to Enjoy Matjesbrötchen
If you find yourself traveling to northern Germany, there are plenty of places where you can enjoy a Matjesbrötchen. Look for traditional seafood markets, local eateries, or beachside cafes. In Hamburg, Bremen, and other coastal cities, you’ll find some of the best Matjesbrötchen served fresh. However, it’s easy enough to recreate this iconic dish at home and enjoy it anytime!
Matjesbrötchen: A Dish Rich in History
The Matjesbrötchen has its origins in northern Germany and the Netherlands. The technique of pickling herring dates back to the 14th century, but the modern-day sandwich became a favorite in the 19th century. Its popularity grew as the fishing industry in Germany and the Netherlands expanded, making fresh fish readily available to the masses.
Today, it’s not just a staple of German cuisine but also a beloved dish in Scandinavian countries, where similar sandwiches are made with pickled or smoked fish.
Conclusion
The Matjesbrötchen recipe is a flavorful, easy-to-make dish that brings a taste of northern Germany to your kitchen. Whether you’re a seasoned cook or a beginner, this recipe is simple to follow and offers a delicious way to enjoy the rich flavors of pickled herring. So why not try making your own Matjesbrötchen today and enjoy a taste of Germany in every bite?
