Estimated reading time: 7 minutes
When the herring season arrives, many Dutch people get an itch! Because what's better than a fat, thick Dutch Nieuwe with an onion and some pickle on the side? Here is a nice recipe, because although herring bites are on par with the Dutch Nieuwe, I would like to give you a recipe for: Luxury Dutch Nieuwe herring on Burgundian bread. Truly truly delicious snacks!
On to “the end of the world” in Norway
My departure started after breakfast at the Hilton in the departure hall where I met foodie friend Jadis Schreuder from The Lemonkitchen. Together we took the first bump of this journey, through security at Schiphol. We knew in advance that it would be a long journey with various types of transport. The final destination was Kalvåg Norway, which is just about at the end of the world, as Agnes Leewis of the Dutch Visbureau had told us. A first flight brought us to Bergen Airport, after which the journey was continued with a propeller plane, a bus, and finally a high-speed ferry. Although it can often be quite haunting in terms of weather between the Norwegian Fjords, we arrived with a nice sun.
Kalvig Knutholmen
Kalvåg is a fishing village on the island of Frøya and is located on a beautiful bay surrounded by the typical colored Norwegian houses. We were kindly received by Guido van der Maaden, the purchasing manager at Cornelis Vrolijk seafood. He himself lives on the island for two months a year to supervise the processing of the herring. Everyone was assigned a nice room where we could settle. In these parts it stays light until at least 23:30, then the sun goes down, and then rises again at 04:00! We were offered a fish soup meal at the Knutholmen restaurant. This is a family business with a beautiful hotel where we stayed for two (short) nights. Wonderful beds, beautiful rooms, a nice shower and views over the bay. Norway at its best from your balcony.
Dutch New from Norway
Now you may be wondering why the Hollandse Nieuwe comes from Norway? The herring is caught in the North Sea, the specific name has to do with the period in which it is caught. After that he gets the name "buddies herring". Those first herrings have a high fat percentage and that's why it tastes so creamy. In the space of two months, day after day, large ships sail into the small harbor where the processing plant is located. Various Dutch buyers also live on the island during that period in order to monitor the quality of the processing.
Like herring in a barrel
So we got to see this whole process up close. With an extensive tour of the factory, we followed the herring from entering the harbor to the pickled fish that are transported to your fishmonger. Every step of the process is checked in order to ultimately get the most beautiful and, above all, the tastiest fat Dutch Nieuwe to you, the consumer. Incidentally, the herrings are only cut and skinned in the Netherlands, so this is done at your fishmonger's.
Norwegian vistas
After the tour we had the opportunity to go out to sea on large speedboats. With waving hair and high waves we literally “clapped” through the Norwegian sea with views of the fjords. A “rib safari” as it is called along the ribs in the sea. It is also definitely worth climbing the stairs and ramps built by Sherpas in the village up the mountain. Arriving at the top you have a panoramic view of the entire bay where you can take fantastic pictures.
Delicious herring bites
After a day with so many impressions, the time had finally come! Adriaan van Moort (chairman of the fish retail trade association) went to work for us. With his skilled hands, one after the other Dutch Nieuwe was cleaned and we were allowed to taste them. Just pull the tail up and bite it! But our Norwegian host Per van Knutholmen had also prepared a table full of various preparations of herring for us. Truly the highlight for foodies like us! An entire photo shoot in the bay could of course not be missed.
Luxury Dutch New herring
It is clear that everything comes to an end, including this herring press trip. The return journey was also a bit difficult because once again we went on land, sea and in the air. To finally set foot on Dutch soil again. I would like to thank everyone involved in this trip for an unforgettable trip, the wonderful conversations, the wonderful company and an indelible impression of the Norwegian landscape.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Luxury Dutch New herring
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Ingredients:
- 1 bake-off bread
- 2 pegs - Dutch new
- 2 el pickled red onion
- 2 twigs dille
- ¼ cucumber
- ½ el capers
- 3 el Boursin - (or other herb cheese)
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Preheat your oven and bake the bread for about 10 minutes. I chose a burgundy seed bread.
- Cut the cleaned herrings into pieces.
- Spread the bread with the Boursin first, then place the pieces of herring on top.
- Finish the sandwich with some cucumber slices, the pickled red onion, capers and possibly some freshly ground black pepper.
- Delicious bites!
Do you like the above recipe? Then try the recipes below:
The Hilton herring party in Amsterdam
Smoked mackerel with herring salad: a surprising combination
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!