Fischbrötchen

Ingrédients

• 4 small, soft round rolls (or pointed rolls)
• 8 pickled herring fillets (Matjes or Bismarck herring)
• 1 red onion
• 4 pickles
• 1 tomato
• A few lettuce leaves (e.g. iceberg lettuce)
• 4 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp finely chopped capers
• 1 tbsp finely chopped pickle (extra)
• 1 tsp pickle juice
• Juice of half a lemon
• Salt and pepper to taste

Préparation

1. 1

   Make the remoulade: mix mayonnaise with mustard, finely chopped pickle, capers, a splash of pickle juice and a little lemon juice. Season with salt and pepper. Chill until needed.Let the herring fillets drain well on kitchen paper. Cut them into manageable pieces if needed; each roll will need about 1 to 2 fillets.Slice the red onion into thin rings. Cut the pickles into thin slices. Halve the tomato and slice thinly. Arrange everything on a plate.Carefully slice the rolls horizontally with a sharp bread knife. Toast them briefly in a dry frying pan or under the grill if you like an extra-crispy crust.Spread the bottom half of each roll generously with remoulade. Place the herring fillets on top.Distribute the onion rings, pickle slices and tomato slices over the herring. Add a few lettuce leaves for freshness.Put the top on the rolls, press lightly and serve immediately. Fischbrötchen waits for no one.