Slice the onion into thin rings for a mild, crisp bite. If you prefer a less intense flavor, soak the onion slices in cold water for about 5 minutes and drain before using.

Cut the pickles into thin slices to ensure even distribution in the sandwich.

Chop the fresh dill and set it aside for garnishing.

Take your Brötchen (crusty German bread rolls) and slice them in half horizontally.

If you prefer a warm sandwich, lightly toast the bread rolls in a dry pan or oven for 2-3 minutes until they’re slightly crisp on the outside but still soft inside. This enhances the texture and helps prevent the bread from getting soggy.

Choose your creamy base (crème fraîche, sour cream, or mayonnaise) and spread a generous layer on both halves of the bread.

For added depth of flavor, mix in a teaspoon of Dijon mustard or a squeeze of lemon juice before spreading. This step ensures each bite is well-seasoned and balanced.

Layer the lettuce leaves on the bottom half of the bread. This acts as a barrier to keep the roll from getting too soft while adding freshness.

Place the Matjes herring fillets over the lettuce. If the fillets are large, you can fold or slightly overlap them for better coverage.

Add the sliced onions and pickles, distributing them evenly for the perfect bite in every mouthful.

Sprinkle with freshly chopped dill to enhance the flavor with a subtle herbaceous note.

Gently press the top half of the Brötchen onto the assembled ingredients. If desired, secure the sandwich with a toothpick to hold everything in place.

For extra zest, drizzle a few drops of lemon juice over the herring before closing the sandwich.

Serve immediately while the bread is fresh and crisp, and the herring is chilled for the best flavor experience.