Entree: Netherlands – Holland / Amsterdam – Haring (Lightly cured raw North Sea herring served with onions and pickles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 1 min

Additional 18 hrs

Total 18 hrs 40 min

Ingredients

- 4 whole fresh young herring, gutted and cleaned, approx. 3.5 oz (100 g) each
- 2 tbsp (36 g) coarse sea salt
- 1/2 cup (120 ml) white wine vinegar
- 1/2 cup (120 ml) water
- 2 tbsp (30 g) granulated sugar
- 1 medium onion, thinly sliced, about 4 oz (115 g)
- 8 cornichons or small pickled gherkins (no measurement required)
- 4 slices sturdy bread such as rye or white (for serving)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
- Freshly ground black pepper to taste

Instructions

1. Rinse the herring under cold water, pat dry, then lay in a single layer in a nonreactive dish and sprinkle evenly with the coarse sea salt; cover and refrigerate 12 to 24 hours to cure.
2. After curing, rinse the salt from the fish and pat dry; fillet the herring by removing head and backbone to leave two fillets per fish, or leave whole if preferred.
3. In a small saucepan combine the white wine vinegar, water and sugar and warm just until the sugar dissolves; remove from heat and cool to room temperature.
4. Place the herring fillets in a shallow nonreactive container, scatter the thinly sliced onion over the fish and pour the cooled vinegar mixture over to cover; refrigerate at least 4 hours or up to 24 hours to mellow the cure.
5. To serve, arrange fillets on bread or on a plate, scatter with cornichons and chopped parsley, crack fresh black pepper over the top and enjoy cold in the traditional Dutch manner.