Raw Dutch haring served in a soft white bread roll with raw onion and cornichons. The definitive Dutch street food lunch eaten at Utrecht's Vismarkt and Boerenmarkt stalls.

The broodje haring, or haring in a white roll, became the standard Dutch street lunch format in the 20th century, adapting the traditional raw-haring-with-onion eating custom into a portable meal. Utrecht's Vismarkt has sold broodje haring from its stalls for decades; the format is unchanged and the best versions are made with Hollandse Nieuwe in season.

Where to eat Broodje Haring in Utrecht

2 editor picks for Broodje Haring in Utrecht, ranked by editorial score. All Utrecht signature dishes · Broodje Haring across every city.

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Make it at home

Serves 25 minEasy

Ingredients

  • 2 Hollandse Nieuwe herrings, cleaned and filleted
  • 2 soft white bread rolls (puntje or broodje)
  • 1 small white onion, very finely diced
  • 4 cornichons, sliced lengthways

Method

  1. Split the rolls and lay each haring fillet flat inside.
  2. Top generously with finely diced raw onion.
  3. Add cornichon slices on top.
  4. Eat immediately; the raw haring does not keep well once filleted.

Editor tip. The best broodje haring uses Hollandse Nieuwe from the first catch of the season in late May or June; the fat content gives a richer, softer flavour.

Common allergens: Fish, Gluten.