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The Dutch prefer to enjoy raw herring by dangling it aloft by the tail and chewing upwards. However, this favourite Dutch delicacy is also ideal with a fresh spring salad.
150 g of green beans
4 raw herrings
1 large carrot
1 stalk of celery
100 g of radishes
2 tbsp. of Calvé honey mustard dressing
Peel the potatoes, boil until ‘al dente’ and then cut into cubes of around 1 cm. Meanwhile wash the green beans, cut them in half and cook briefly so that they still remain crunchy. Allow both the potatoes and green beans to cool and then place them in a large salad bowl. Stir in the grated carrot, sliced celery stalks, sliced radishes and the chopped onion. Finally cut the raw herring into pieces, stir gently through the salad and either drizzle over the salad dressing or serve separately. Perfect with fresh baguette.