> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Matjes mit Zwiebeln - URL: https://onesandwich.com/matjes-mit-zwiebeln/ - Published: 2026-05-17T00:07:45.000Z - Updated: 2026-05-26T12:52:44.000Z - Description: Matjes herring with onions; the standard preparation, sometimes with remoulade. - Author: Andrew Lekashman - Tags: Germany, Split Roll Sandwiches, Das Fischbrötchen, #auto-imported **🇩🇪 Germany** · Family: [Das Fischbrötchen](https://onesandwich.com/tag/das-fischbroetchen/) · Region: Northern Germany · Bread: brotchen · Proteins: herring --- Ingredients brotchen · herring · onion · remoulade Take the canonical *Matjesbrötchen*, push the onion from a partner to a headline, and very often add a stripe of *Remoulade*, and you have *Matjes mit Zwiebeln*: the standard preparation, the one most northern German stands actually hand across the counter when you order without thinking. The mild salt-cured herring fillet is still the base and the roll is still the frame, but the defining move here is generosity with the raw onion, sometimes a heap of rings and sometimes a fine dice carpeting the fillet, with the creamy sauce arriving to bind the whole thing. The craft is in keeping the onion from running the show. A good *Matjes* is pale, glossy, and tender with a clean mild salinity, and it can carry a serious load of onion only if the onion is cut right: thin rings or a fine dice, sharp and crisp, enough to be a real flavor rather than a token scatter. The roll is a crusty *Brötchen* or a softer northern bun, split and lightly buttered on the cut faces so it does not collapse under a wet fillet plus sauce. The *Remoulade* is where the single change lives and it is a real fork: a mayonnaise base cut with pickle, capers, and herbs, it rounds the salt, softens the onion's bite, and turns a clean cured-fish roll into something richer and milder. Some hands use *Schmand* or a sour cream instead for a tangier, lighter bind. A good one balances generous onion, a firm fillet, and just enough sauce to hold it together; a poor one drowns the fish under raw onion and a flood of *Remoulade* until the herring is only a texture and the bun is soup. The variations sit between this and its neighbors. Skip the sauce and pull the onion back to a few rings and you are back at the pure reference *Matjesbrötchen*; fold the fish into a creamy apple-and-pickle sauce and you cross into *Hausfrauenart*. Within this standard build, a leaf of lettuce or a few rings of *Gewürzgurke* adds crunch, and a little dill or a slice of *Apfel* lends a herbal or sweet note that bends the balance without leaving the form. The wider *Fischbrötchen* tradition of the northern coast, with its other cured and fried fish and the local rules about which goes with which roll, deserves its own article rather than being crowded in here. --- ## More from this family Other [Das Fischbrötchen](https://onesandwich.com/tag/das-fischbroetchen/) sandwiches in Germany: - [Backfisch Brötchen](https://onesandwich.com/backfisch-brotchen/) - [Backfisch mit Remoulade](https://onesandwich.com/backfisch-mit-remoulade/) - [Bismarckhering Brötchen](https://onesandwich.com/bismarckhering-brotchen/) - [Brathering Brötchen](https://onesandwich.com/brathering-brotchen/) - [Finkenwerder Scholle Brötchen](https://onesandwich.com/finkenwerder-scholle-brotchen/) - [Fischbrötchen](https://onesandwich.com/fischbrotchen/) - [Fischburger](https://onesandwich.com/fischburger/) - [Fischfrikadelle Brötchen](https://onesandwich.com/fischfrikadelle-brotchen/) [See all Das Fischbrötchen sandwiches →](https://onesandwich.com/tag/das-fischbroetchen/)