Rollmops Brötchen with Pickled Herring and Dill

Why You’ll Love This Recipe

• Bright, briny, and fresh—classic German street-food vibes in a tidy hand-held sandwich.
• Quick to assemble with jarred rollmops; just toast the rolls and mix a zippy dill-mustard sauce.
• A perfect balance of textures: crisp brötchen, creamy sauce, tender herring, and crunchy apple.
• Ideal for picnics, Oktoberfest spreads, and easy weeknight dinners.

Grocery List

• Produce: Fresh dill, 1 lemon, 1 small red onion, 1 small tart apple, tender greens (butter lettuce or mâche)
• Dairy: Crème fraîche (or sour cream), unsalted butter
• Pantry: Brötchen or crusty rolls, jarred rollmops (pickled herring), whole-grain mustard, prepared horseradish, honey, cornichons/gherkins, capers (optional), black pepper

Full Ingredients

Dill-Mustard Crème

• 3 tbsp crème fraîche or sour cream (45 g)
• 2 tbsp whole-grain mustard (30 g)
• 1 tbsp prepared horseradish (15 g)
• 1 tsp honey (7 g)
• 1 tbsp fresh lemon juice (15 ml)
• 1 tsp finely grated lemon zest
• 2 tbsp finely chopped fresh dill (about 4 g)
• 1–2 tsp rollmops brine (optional, to taste)

Brötchen and Filling

• 4 crusty German-style rolls (brötchen), 3–4 in / 75–90 g each, split
• 2 tbsp unsalted butter, melted (28 g)
• 4 whole rollmops (pickled herring rolled around a gherkin), drained and patted dry (60–70 g each drained)
• 1 small red onion, thinly sliced into half-moons (about 60 g)
• 1 small tart apple (e.g., Granny Smith), cored and thinly sliced (about 120 g)
• 1/2 cup thin-sliced cornichons/gherkins (60 g), plus the pickles from the rollmops if desired
• 1 cup tender greens such as butter lettuce, mâche, or baby spinach (30 g)
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Optional Add-Ins

• 2 tbsp capers, drained (16 g)
• 1 small cucumber, thinly shaved for extra crunch
• 2 hard-boiled eggs, sliced (Berlin-style variation)

Step-by-Step Instructions

Step 1: Preheat and set up

Heat the oven to 350°F (175°C). Split the brötchen and place them cut-side-up on a baking sheet. Melt the butter. Thinly slice the red onion and apple, chop the dill, and gather all remaining ingredients so assembly is quick.

Step 2: Mix the dill-mustard crème

In a small bowl, whisk together crème fraîche, whole-grain mustard, horseradish, honey, lemon juice, lemon zest, and the chopped dill. If you enjoy extra tang, whisk in 1–2 teaspoons of the rollmops brine. Taste and adjust: it should be creamy, peppery, and bright. Set aside.

Step 3: Prep the rollmops

Remove rollmops from the jar and drain well. Pat thoroughly dry with paper towels to keep the sandwiches from getting soggy. Remove any toothpicks. Keep each rollmop intact for a classic look, or unroll and halve lengthwise for easier eating. If your herring tastes very salty, a 2–3 second rinse under cold water can help; pat dry again.

Step 4: Toast the brötchen

Brush cut sides of the rolls with melted butter. Toast cut-side-up at 350°F (175°C) for 5–7 minutes, until the edges are crisp and lightly golden. Alternatively, toast cut-side-down in a dry skillet over medium heat for 2–3 minutes.

Step 5: Build the layers

Spread 1–1.5 tablespoons of dill-mustard crème on both cut sides of each roll. On the bottom halves, layer greens, a few apple slices, a scattering of red onion, and some sliced cornichons (and capers if using). Place one rollmop (or equivalent pieces) on top. Add a few drops of lemon juice or a tiny splash of brine to brighten the flavors.

Step 6: Finish and serve

Top with fresh dill sprigs and plenty of black pepper. Close the sandwiches, press gently so the fillings settle, and serve right away with extra lemon wedges. These are best enjoyed while the rolls are still warm and crisp.

Pro Tips

• Blot the herring very well—excess brine makes the bread soggy.
• Use lettuce as a moisture barrier between bread and fillings to keep the crumb crisp.
• Adjust sweetness with honey in the sauce; it balances the briny, vinegary herring beautifully.
• If transporting, pack bread, sauce, and fish separately; assemble just before serving.
• For ultra-thin onion bite, soak slices in cold water 10 minutes, then drain and pat dry.

Variations

• Classic Bismarckbrötchen: Keep it minimal—just buttered roll, pickled herring, and red onion. Skip the apple and creamy sauce.
• Nordic Beet-Dill: Add thin slices of cooked beet and extra dill; swap brötchen for rye rolls for deeper earthiness.
• Berlin-Style Hearty: Add sliced hard-boiled egg and capers, and use sharp mustard for extra punch.

Storage & Make-Ahead

Rolls can be split and toasted up to 2 hours ahead; let cool, then re-crisp 3–4 minutes at 350°F (175°C). The dill-mustard crème keeps covered and refrigerated for up to 3 days. Keep rollmops refrigerated in their brine and use within 3–4 days after opening. Slice onions and apples just before assembling (or toss apple slices with a little lemon juice to prevent browning). Fully assembled sandwiches are best eaten immediately but will hold for about 1 hour at room temperature.

Nutrition (per serving)

Approx. 450 kcal; 18 g fat; 49 g carbohydrates; 18 g protein; 3 g fiber; 9 g sugars; 1200 mg sodium. Nutrition values are estimates and will vary with specific brands and roll size.