Soft-cured raw herring on a bun with pickles and raw onion β the Netherlands' beloved street-food herring sandwich, broodje haring.
Broodje haring is a fixture of Dutch coastal food culture, built around Hollandse Nieuwe β young, lightly brined herring caught early in the season and prized for its high fat content and mild, delicate flavor. Traditionally eaten by holding the whole fish by the tail and lowering it into your mouth, the sandwich version tucks the same cured fish into a soft roll with chopped raw onion and pickle for crunch and acidity, making it easier to eat on the go from a herring stand. The herring itself isn't cooked β it's lightly salt-cured for a short period, a preservation method perfected over centuries of Dutch fishing tradition, giving it a soft, silky texture entirely different from smoked or pickled herring found elsewhere. Getting genuinely fresh Hollandse Nieuwe, available for a few months starting in late spring when the catch has the right fat content, is what separates a proper broodje haring from a mediocre one. Sold from herring carts and stalls throughout Dutch cities and along the coast, it's an unpretentious, quick bite that Dutch people eat standing at the counter, a tradition celebrated every year with Vlaggetjesdag, marking the arrival of the season's first catch.
Serves 2
Split the bread rolls open, leaving a hinge on one side.
Lay a whole herring fillet inside each roll.
Scatter diced onion and pickle slices over the herring.
Use young Hollandse Nieuwe herring if in season (typically late May through summer) for the mildest, most delicate flavor.
Scatter with fresh dill and serve immediately, cold.
Seek out Hollandse Nieuwe specifically if you can, ideally in late spring or early summer when the season's catch is at its best.
Serve the herring cold straight from the fridge β this dish is meant to be refreshing, not room temperature.
Chop the onion finely so it distributes evenly and doesn't overpower the delicate fish in each bite.
Skip the bread entirely and eat the herring the traditional way, holding it by the tail.
Add a smear of mayonnaise to the roll for extra richness, a common variation at some stalls.
Use pickled herring instead of the milder cured version for a sharper, more assertive flavor.
Best eaten fresh the same day. Cured herring can be refrigerated up to 2 days if well wrapped, but the quality and flavor are best enjoyed immediately.
Herring has been central to Dutch trade and food culture since the medieval period, with the country's fishing fleets and preservation techniques playing a major role in the Netherlands' economic history during its Golden Age. Vlaggetjesdag, or Flag Day, is celebrated annually to mark the arrival of the first Hollandse Nieuwe catch of the season, a tradition still widely observed with festivities in coastal towns like Scheveningen.
It refers to the young herring caught early in the fishing season, typically starting in late May, prized for its high fat content and mild flavor before it's lightly salt-cured β it's considered the best quality herring for this dish.
It's not raw in the traditional sense β it's lightly salt-cured, a traditional Dutch preservation technique that firms the flesh and gives it a delicate, silky texture distinct from smoked or heavily pickled herring.
Yes, though the flavor will be noticeably more tangy and assertive than the milder, traditional Hollandse Nieuwe used in an authentic broodje haring.
Per serving (220g / 7.8 oz) Β· 2 servings total
Ask our AI cooking assistant anything about this recipe β substitutions, techniques, scaling.
Chat with AI Chef βJoin the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1β2 business days.
Β© 2026 MyCookingCalendar. All rights reserved.
