Dutch
Hollandse Nieuwe
Tender young Dutch herring is served cold with finely chopped onion and sour pickle, just as it is eaten at the haringkraam. The clean, briny fish should be very fresh, lightly cured, and kept chilled until the moment it reaches the plate.
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Ingredients
- Hollandse Nieuwe herring fillets, cleaned and ready to serve2
- Small onions, finely chopped2
- Dill pickles, finely chopped2
- Rye bread slices4
- Unsalted butter2 tbsp
- Lemon wedges4
- Ground black pepperto taste
Method
- Pat the herring fillets dry with paper towels and check that all bones are removed.
- Finely chop the onions and dill pickles and keep them ready in separate bowls.
- Spread the rye bread slices lightly with butter if desired.
- Place the herring fillets on plates and top or serve alongside the chopped onions and dill pickles.
- Serve immediately with lemon wedges and a little black pepper to taste, with the rye bread on the side.
Common questions
Can I substitute the Hollandse Nieuwe herring with another fish if I can't find it?
Best substitute is another very fresh, lightly cured herring. For a close experience, use matjes-style herring. Avoid smoked or strongly salted fish; they change the flavor and texture too much for this dish.
When should I prepare the onion and pickles, and how far ahead can I plate this?
Chop the onion and slice the pickles up to a few hours ahead, then refrigerate separately. Plate the herring only at the last moment, because it should be served very cold and silky, not sitting out.
What are the most common mistakes when serving Hollandse Nieuwe?
The biggest mistakes are warming the fish, using too much onion, and letting the plate drip with meltwater. Also avoid overhandling the herring; pat it dry gently and serve immediately for the best texture and taste.
How should I store leftover Hollandse Nieuwe herring?
Store leftovers tightly covered in the coldest part of the refrigerator, ideally in the original packaging or a sealed container. Eat within a day or two for best quality. Do not leave it at room temperature.
What is the traditional way to serve Hollandse Nieuwe?
Serve it ice-cold on a chilled plate, with finely diced white onion and Dutch sour pickles on the side. You can lay the herring flat, or arrange two fillets head-to-tail for a classic presentation.