Broodje Haring: Dutch Herring Roll withand Pickles

Cultural and Historical Background

The Dutch have been mad about herring for centuries. When North Sea shoals arrive fat with are prepared fresh daily.

How Traditional Vendors Prepare and Serve It

From Barrel to Bread

Booths and haringhandels receive herring already cured. Vendors split each fish

Serving Style

Everything is cold, and crisp: the fish just firm enough to lift, the onion freshly chopped, the pickles thin, and bright. Rolls are handed over in a paper sleeve with a tiny Dutch‑flag cocktail stick to spear strays.

Flavour and Texture Profile

Expect gentle salinity, and buttery richness rather than shouty fishiness. Proper new herring feels silky on the tongue; onion adds crunch, and peppery bite; gherkin brings cucurbit snap, and a sweet‑sour echo. In a roll, the bread’s softness turns it into a tidy, almost creamy mouthful.

Ingredient Spotlights, Sourcing Tips and Substitutions

The Herring

• What to buy: Look for Hollandse Nieuwe (June to early summer) or quality pickled/soused herring the rest of the year. Fillets should be plump, glossy, and mild.
• Substitutions: Good Matjes herring or mild soused herring works. Smoked herring is too strong for the classic roll.

Onions & Pickles

• Use a white onion, finely chopped, and rinsed briefly if too pungent. Gherkins should be thinly and not overly sweet.

The Roll

• A soft bun is classic; a light rye bun gives a pleasant malty note.

Technique Details from Authentic Vendors

• Temperature matters: Keep herring well chilled. Too warm, and it loses its clean snap.
• Slice, don’t mash: Use a very sharp knife, and minimal handling so the fillets stay neat.
• Assemble to order: Bread should meet fish at the last moment to keep the crumb dry.

Common Regional Variations

• Amsterdam style: Roll withand gherkins.
• Rotterdam habit: Many eat the fish plain with just onions on the side.
• Tourist‑friendly: A little mayo or dill is sometimes offered, though not strictly traditional.

Pairings with Drinks, Sides and Sauces

Order with are prepared fresh daily.

Anecdotes from Street Markets

At busy haring carts near Amsterdam’s canals, queues snake past the counter as knives tap rhythmically on the boards. Regulars order in quick Dutch, then step aside to the high shelf where they fold napkins under their wrists, and deal with the delicious mess. Visitors often try the ‘hold‑it‑by‑the‑tail’ ritual first, then graduate to the roll when they realise how nicely the onion, and pickle tame the richness.

Modern Twists and Home Adaptations

Butter‑toasted Bun

Toast the cut sides of a soft roll in butter for a crisp edge that contrasts beautifully with the silky fish.

Herb Upgrade

Add chopped dill, and chives to the onions for a gentler aroma.

Make it Picnic‑Friendly

Pack the onions, and gherkins separately, and assemble on site so the bread stays soft.

Step‑by‑Step (At a Glance)

1. Chill filleted, cured herring well.
2. Split or slice into neat pieces.
3. Layer into a soft bun withonion, and thin gherkin slices.
4. Serve immediately with extra onions on the side.