Herring Fischbrötchen

A crusty white roll filled with pearly herring fillets and crunchy onions. The acidity of the pickles cuts through the richness of the fish for a sharp, clean, and briny bite.

• Prep: 15 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 891
• Protein: 82 g
• Carbs: 53 g
• Fat: 39 g

Ingredients

• 4 pc White bread ( halved )
• 4 pc Atlantic herring ( whole fillets )
• 1 pc White onion ( thinly sliced into rings )
• 4 pc Sweet and sour gherkin ( sliced )
• 2 tbsp Japanese mayo
• 1 pc Dill ( chopped )
• 0.5 pc Citrus limon (L.) Burm. f. ( juiced )
• 4 pc Butterhead lettuce ( whole leaves )
• 4 pc Bismarck marinated herring ( drained )
• 4 pc German Brötchen roll ( halved )

Instructions

1. Condiment preparation

   Slice the white onion into almost transparent rings. Cut the pickles into thin strips lengthwise. The onion should be sharp but not overpowering.

2. Making the sauce

   Chop the fresh dill. Mix it with the mayonnaise and a squeeze of lemon juice. The sauce should be creamy, coat the spoon, and give off a fresh herbal scent.

3. Toasting the bread

   Open the Brötchen rolls in half. Place the inner sides under the grill for a few moments. The crumb should be warm and the crust should make a dry sound under finger pressure.

4. Sandwich assembly

   Spread a layer of sauce on the base. Place a lettuce leaf, the shiny Bismarck herring fillet, onions, and pickles. Close and press lightly to bind the flavors.

Chef's tips

• The herring must be very cold when assembling to contrast with the freshly toasted bread.
• Don't skip the raw onions; they provide the necessary bite to balance the richness of the fish.

Storage

Consume immediately. The bread softens quickly when in contact with the sauce and the moisture from the fish.