📝 About This Recipe
Experience a true Dutch delicacy with Maatjes herring, a seasonal treasure harvested when the fish reaches its peak fat content for a buttery, melt-in-your-mouth texture. This dish celebrates the 'Hollandse Nieuwe' tradition, where young herring are lightly brined and served with crisp onions and tangy pickles to balance their rich, oceanic flavor. It is a refreshing, nutrient-dense appetizer that brings the salty breeze of the North Sea straight to your dining table.
🥗 Ingredients
The Herring
- 8 pieces Maatjes Herring fillets (authentic Hollandse Nieuwe, skinless and cleaned)
The Classic Accompaniments
- 1 large White onion (very finely diced)
- 6-8 pieces Cornichons (sliced into thin rounds or fans)
- 4 thick slices Dark rye bread (or pumpernickel)
- 2 tablespoons Unsalted butter (softened to room temperature)
Quick Pickled Red Onions
- 1 small Red onion (paper-thinly sliced)
- 1/4 cup Apple cider vinegar
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Sea salt
Garnish and Finishing
- 3-4 sprigs Fresh dill (roughly chopped)
- 1 Lemon (cut into wedges)
- 1 tablespoon Capers (drained and patted dry)
- 1/4 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing the quick pickled red onions. In a small bowl, whisk together the apple cider vinegar, sugar, and sea salt until the solids are dissolved.
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2
Add the thinly sliced red onions to the vinegar mixture, ensuring they are fully submerged. Let them sit for at least 15 minutes at room temperature to soften and turn bright pink.
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3
While the onions pickle, finely dice the white onion. The key to authentic herring is a very fine dice, which provides crunch without overwhelming the fish.
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4
Remove the Maatjes herring from the refrigerator. It is essential to serve the fish cold to maintain its firm yet buttery texture.
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5
Check the herring fillets for any remaining small bones or bits of skin. If the tails are still attached, you can leave them on for the traditional 'tail-flip' eating method.
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6
Lightly toast the rye bread if desired, or leave it fresh for a softer bite. Spread a generous layer of softened butter over each slice.
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7
Cut each slice of buttered rye bread into four triangles or small rectangles to create manageable bases for the fish.
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8
Drain the pickled red onions and pat the cornichons dry with a paper towel to prevent excess moisture on the plate.
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9
Arrange two herring fillets on each serving plate. You can serve them whole alongside the bread or sliced into bite-sized pieces placed directly on top of the rye.
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10
Garnish the herring generously with the finely diced white onions and the pickled red onions.
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11
Scatter the sliced cornichons, capers, and chopped fresh dill over the fish for layers of acidity and herbal freshness.
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12
Finish with a light dusting of freshly cracked black pepper and place a lemon wedge on the side of each plate for a final bright squeeze of juice just before eating.
💡 Chef's Tips
Always source your Maatjes herring from a reputable fishmonger; it should smell like the sea, not 'fishy.' If the herring tastes too salty for your preference, you can soak the fillets in a bowl of cold milk for 10 minutes, then pat dry. Never cook Maatjes herring; it is meant to be eaten raw/cured to preserve its delicate fat structure. Use a very sharp knife when dicing onions to avoid bruising them, which can lead to a bitter aftertaste. For the most authentic experience, hold the herring by the tail, tilt your head back, and lower the fish into your mouth.
🍽️ Serving Suggestions
Pair with a chilled shot of Dutch Genever (traditional malt wine gin) for a classic flavor match. A crisp, cold Dutch pilsner or a dry Riesling cuts through the fattiness of the fish beautifully. Serve alongside a simple boiled potato salad tossed with mustard and chives. Add a side of earthy roasted beets to complement the salty profile of the herring. Offer a small bowl of sour cream or crème fraîche on the side for those who enjoy extra creaminess.