Fischbrötchen

History

The Fischbrötchen is the defining street food of Northern Germany, particularly Hamburg, where it has been sold from harbour-side kiosks and fish market stalls since the 19th century. The most beloved version features Bismarck herring — raw herring cured in vinegar and onions — though versions with fried fish, smoked salmon or Matjes (young salted herring) are equally popular. The famous Fischmarkt in Hamburg's Altona district, open since 1703, is its spiritual home. Simple, briny and deeply satisfying, it is the taste of the North Sea coast.

Ingredients

• Crusty white bread roll (Brötchen)
• Bismarck herring or Matjes herring fillet
• Remoulade sauce
• Sliced white onion
• Pickled cucumber
• Fresh dill
• Optional: lettuce leaf

How to Make

1. 1Split a fresh crusty Brötchen roll.
2. 2Spread both halves generously with remoulade sauce.
3. 3Lay one or two herring fillets on the bottom half.
4. 4Top with thin-sliced white onion, pickled cucumber slices and fresh dill.
5. 5Add a lettuce leaf if desired.
6. 6Close the roll and serve immediately — best eaten fresh at a harbour-side kiosk.

Known for it

• Brücke 10St. Pauli-Landungsbrücken 10, 20359 Hamburg, Germany