Fischbrotchen

How to Make Fischbrotchen

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Split the rolls and warm them cut side down in a dry pan for 2 minutes.

   Mark done Start 2 min timer

2. Spread both halves with the remoulade right to the edge.

   Mark done

3. Lay a lettuce leaf on each base and top with the herring, pat dry.

   Mark done

4. Add the onion, gherkin and chives, close the rolls and press gently.

   Mark done

Small Things That Help

• Spread the sauce to the edges.
• Pat the herring dry before filling.
• Eat at once while the bread is crisp.

What to Serve with Fischbrotchen

• Cold beer
• Pickles
• Potato salad

Storing & Reheating Fischbrotchen

Best eaten at once.

Fischbrotchen Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.