Hollandse Nieuwe Haring

• Prep time: 10 mins

• Cook time: 0 mins

• Total time: 10 mins

• Servings: 2

• Country of origin: Netherlands

• Description: Raw herring fillet cured in a light brine, served fresh with finely diced raw onions and gherkins.

• Presentation: Served raw on a paper plate, eaten by holding the fish by the tail and lowering it into the mouth, or served in a sandwich (Broodje Haring).

• Ingredients:

  • 4 virgin raw herring fillets, lightly brined and gutted

  • 1 yellow onion, finely diced

  • 2 dill pickles or gherkins, sliced length-wise

  • Soft white hot dog buns (optional, for Broodje Haring)

• Step-by-step directions:

  • Ensure herring fillets are properly cleaned, filleted, and lightly brined.

  • Place diced onions and pickle slices on a plate beside the fish.

  • Dip herring fillet into diced onions to lightly coat surface.

  • Alternatively, slice a soft white roll open, place herring inside, and garnish with diced onions and pickles.

• Optional variations: Add a light sprinkle of ground black pepper.

• Cooking tips: Fresh herring is best enjoyed between May and July during the official Dutch "Nieuwe Haring" season.

• Nutrition facts:

  • Calories: 220 kcal

  • Fat: 14g

  • Carbohydrates: 2g

  • Protein: 21g