How to make Matjesbrötchen

Why cooks start here

Matjesbrötchen is cooked the way Hamburg fish markets cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Matjesbrötchen, a beloved staple of Hamburg's bustling fish markets, is the kind of dish that is both humble and indulgent. Traditionally enjoyed in the early hours when the markets are alive with activity, this simple sandwich showcases the city’s maritime soul. In many households, it is the home version that graces the breakfast or brunch table, crafted with the same care and attention to detail as the market stalls. The taste of Matjesbrötchen is a delightful harmony of soft, buttery rolls cradling the tender, slightly salty matjes herring. Crisp slices of onion and tangy pickles cut through the richness, creating a satisfying bite that is both refreshing and savory. Every element complements the other, delivering a taste that invites a second helping without hesitation.