Haring (Dutch Raw Herring)
Raw herring fillets cured in salt and lightly pickled, served whole with onions and pickles. A traditional Dutch street food that's fresh, briny, and utterly simple.
- Total time
- 15 min
- Servings
- 2
- Calories
- 220
- Protein
- 24g
Ingredients
- 2 fish whole fresh herring, gutted and cleaned
- 3 tablespoons kosher salt
- ½ medium onion white onion, peeled
- 2 whole dill pickle or cornichon
- 2 sprigs fresh dill sprigs
- 1 tablespoon fresh lemon juice
Instructions
- 1
Check that your 2 whole herring are already gutted and cleaned by your fishmonger — if not, ask them to do it for you. Pat them completely dry inside and out with paper towels. Removing all surface moisture is essential so the salt cure works properly and the fish stays firm.
- 2
Lay one herring flat on a cutting board, skin side down. Using a sharp fillet knife, make a shallow cut along the spine from head to tail, then carefully run the blade between the backbone and the flesh to free the top fillet — work gently to keep it intact. Flip the fish over and repeat on the other side. You should have 2 whole fillets per fish (4 fillets total). Remove any remaining small bones with needle-nose pliers or your fingers. Set the fillets aside on a clean plate.
- 3
Sprinkle 3 tablespoons of kosher salt evenly over both sides of all 4 herring fillets. Lay them flat on a plate or small tray, skin side down, and let them sit at room temperature for 8 minutes. The salt draws out a light brine that cures the fish and keeps it tender.
- 4
While the herring cures, slice your 0.5 medium white onion into very thin half-moons — aim for paper-thin slices so they soften slightly and release their sweet bite. Thinly slice your 2 dill pickles lengthwise into spears.
- 5
After 8 minutes, rinse each herring fillet under cold running water for 5 seconds per side to gently remove excess salt — you want some salt flavor to remain. Pat them dry with paper towels. The fillets should feel firm and clean.
- 6
Arrange both herring fillets skin side down on a chilled plate, tails pointing toward you. Scatter the sliced white onion over the top, then drape the pickle spears alongside. Squeeze 1 tablespoon of fresh lemon juice evenly over both fillets and garnish with 2 fresh dill sprigs. Serve immediately — haring is best eaten fresh, right at the moment when it's cold and the onion still has a bite.
Tools you’ll need
- paper towels
- cutting board
- sharp fillet knife
- needle-nose pliers
- dinner plate or small tray
- knife for slicing onions
- chilled serving plate
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