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Hollandse Nieuwe
New Dutch Herring
A beloved Dutch delicacy, Hollandse Nieuwe (new Dutch herring) is lightly cured herring, traditionally served with finely chopped raw onions and sometimes pickles. It's a quintessential taste of Dutch summer.
ð§ ææ
- 1 fillet Hollandse Nieuwe herring(freshly caught and cured)
- 2 tbsp Raw onion(very finely chopped)
- 1 small Pickled gherkins(finely chopped (optional))
ðšâð³ äœãæ¹
- 1
If your herring is not already filleted, carefully slice it into bite-sized pieces, removing the backbone and any stray bones. Traditionally, the herring is eaten by holding the tail and lowering it into the mouth, but cutting into pieces is common for serving.
ð¡ ããã®ã³ã: Ensure all bones are removed for a pleasant eating experience. - 2
Finely chop the raw onion. The finer the chop, the more evenly the flavor will distribute.
ð¡ ããã®ã³ã: Some prefer to soak the chopped onion in cold water for 10 minutes to mellow its sharpness. - 3
Finely chop a small pickled gherkin, if using. This adds a pleasant tanginess that complements the herring.
- 4
Arrange the herring fillet(s) on a plate. Sprinkle the finely chopped onion and optional gherkin over the herring.
ð¡ ããã®ã³ã: Serve immediately for the freshest taste.
ð¡ ããã®ã³ã
- âThe quality of the herring is paramount. Look for 'Hollandse Nieuwe' which signifies the first catch of the season.
- âServe with a slice of dark rye bread or a small portion of fries for a more substantial meal.
- âA shot of Dutch jenever (gin) is a traditional accompaniment.
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- Serve with a dollop of remoulade sauce.
- Add a sprinkle of fresh dill.