Entree: Netherlands – North Sea Coast – Haring met Uien (Young raw herring dressed simply and served with chopped raw onions and bread)

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

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 7 min

Total 15 min

Ingredients

- 4 maatjesharing (young raw herring), approx. 4 oz (115 g) each
- 1 medium red onion, thinly sliced, about 6 oz (170 g)
- 2 tbsp (30 ml) white vinegar
- 2 tbsp (30 ml) finely chopped fresh parsley
- 2 tbsp (30 ml) lemon juice (from about 1 lemon)
- 8 slices rye bread (or crusty white rolls), approx. 12 oz (340 g)
- 2 tbsp (30 g) butter, softened (optional for bread)
- 4 small pickled gherkins, sliced (optional)
- Sea salt and freshly ground black pepper to taste

Instructions

1. Rinse the maatjesharing lightly under cold water and pat dry with paper towels. If whole, hold by the tail and lift the flesh away from the bone to serve as fillets.
2. Place the sliced red onion in a small bowl; toss with white vinegar and lemon juice and let sit 5–10 minutes to soften and mellow the sharpness.
3. If using, lightly butter the rye bread slices. Arrange the bread on a serving platter.
4. Lay each herring fillet on a slice of bread or serve the fillets whole on a plate. Spoon the marinated onions over the fish, sprinkle with chopped parsley, and season with a little black pepper and a pinch of sea salt only if needed.
5. Serve immediately with sliced pickled gherkins on the side and additional lemon wedges if desired.