Haring (Raw Dutch Herring)

  • Preparation - 5 minutes
  • Servings: 1
  • Country: Netherlands
Raw Dutch herring (Haring) with chopped onion and pickles, served on a tray.

Haring is more of an experience than a recipe. It must be fresh, properly cured (marinated in a light brine with guts removed except for the pancreas, which adds flavour), and served correctly. The best is the 'Hollandse Nieuwe' (May/June catch).

It is traditionally eaten by grasping the tail and eating it whole, tilting the head back. However, it is often served sliced on a plate with toothpicks or in a small bread roll (broodje haring).

Ingredients

I. Per Serving of Haring

  • 2 pcs (fillets) Cured Herring (Haring), chilled
  • 0.5 pc Onion (yellow), finely chopped
  • 2 pcs Pickles (gherkins), chopped
  • 1 pc Optional: Soft Bread Roll ('broodje haring')

Instructions

Step 1: Preparing Ingredients

Ensure the haring is perfectly chilled (it is a 'raw' product) and already prepared (gutted and salted).

Finely chop the onion and pickles. The onion should be chopped very evenly.

Step 2: Slicing and Serving

You can leave the herring fillets whole if eating them the traditional way (by the tail).

For standard serving, slice it into pieces about 2 cm wide.

Arrange the herring pieces on a small plate or tray, generously sprinkle them with chopped onion, and add the pickles.

If serving 'Broodje Haring', place the herring (sliced or whole) into the bread roll and top with onion.