Authentic Dutch Herring Recipe: Traditional Cured Fish with Onions

herring

🥗Healthier: sardines

💰Cheaper: mackerel

Sardines are lower in calories and mackerel is often less expensive.

pickling brine

🥗Healthier: lemon juice

💰Cheaper: saltwater solution

Lemon juice adds acidity with fewer preservatives.

onions

🥗Healthier: green onions

💰Cheaper: shallots

Green onions provide a milder flavor and are often cheaper.

bread

🥗Healthier: whole grain bread

💰Cheaper: rye bread

Whole grain bread offers more nutrients while rye is often less costly.

Start with the freshest Herring you can find, preferably young fatty fish caught between May and July.

Gut the Herring by removing the head and making an incision along the belly.

Carefully remove the innards, leaving the pancreas intact if possible.

Rinse the fish gently under cold running water and pat dry with paper towels.

Coat the fillets in high-quality Sea Salt and let them rest in the refrigerator for about 24 hours for curing.

If you prefer a milder flavor, rinse off some of the salt before serving.

Slice the cured Herring fillets into bite-sized pieces.

Serve the Herring traditionally with finely chopped onions and sliced pickles.

Alternatively, serve the Herring in a soft white bun (Bruder Herring) with onions and pickles on top.

For presentation, arrange the Herring fillets on a plate with fresh herbs like dill or chives and a squeeze of lemon juice.

Pair the Herring with a shot of Geneva or a crisp cold beer.

Experiment with variations like lightly smoking the Herring or adding mustard or horseradish sauce for extra heat.

For a modern twist, serve the Herring with rye bread, radishes, or a light potato salad.

Store cured Herring in an airtight container in the refrigerator and consume within a few days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens