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Broodje Haring met Uitjes
A quintessential Dutch street food, this dish features raw herring served in a soft bun with finely chopped raw onions.
ð§ ææ
- 1 piece Raw herring fillet(fresh, 'Hollandse Nieuwe' style if available)
- 1 piece Soft white bun(such as a 'broodje' or soft roll)
- 2 tbsp Raw onion(finely chopped)
- 1 tbsp Pickles(optional, finely chopped)
- pinch to taste Salt
- pinch to taste Pepper
ðšâð³ äœãæ¹
- 1
If using whole herring, carefully fillet it, removing the backbone and any remaining bones. Ensure it's very fresh.
- 2
Finely chop the raw onion. If using pickles, chop them finely as well.
- 3
Slice the soft bun horizontally, but not all the way through, creating a hinge.
- 4
Place the herring fillet inside the bun. If using pickles, add them on top of the herring.
- 5
Generously sprinkle the chopped raw onion over the herring. Season with a pinch of salt and pepper to taste.
- 6
Serve immediately, traditionally eaten by holding the tail end of the herring and lowering it into the bun.
ð¡ ããã®ã³ã
- âThe fresher the herring, the better the taste. Look for 'Hollandse Nieuwe' when in season (typically late spring/early summer).
- âDon't be shy with the onions; they are a crucial part of the flavor profile.
- âSome people add a dollop of mayonnaise or a drizzle of remoulade sauce, though this is not strictly traditional.
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- Serve the herring on a plate with onions and pickles on the side, with bread for dipping.
- Add a sprinkle of chopped chives for extra freshness.