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The tastiest dishes using Dutch preserved fish

That the Dutch are extremely fond of fish is hardly surprising considering the amount of water around! Indeed, they not only consume a large variety of fresh catch; they appreciate a wide selection of canned fish too. So how do the Dutch enjoy their favourite tinned fish products? Below are three popular recipes, each serving four hungry people.

Tinned fish recipes

Wentelteefjes met zalm (French toast with salmon)

Ingredients

4 slices of stale white bread
2 eggs
4 tablespoons of milk
1 tin of wild red salmon
4 teaspoons of tartar sauce
A knob of butter
Salt and pepper

Preparation

First open the tin, drain the salmon and then mash with a fork. Now coat two slices of bread with tartar sauce, before spooning over the salmon. Top both slices with the remaining slices of bread and press firmly together. Next prepare a batter using the eggs and milk, and season with salt and pepper. Finally, dip the sandwiches into the batter and fry both sides in a small amount of butter until golden brown. Delicious as brunch or lunch!

Pasta ovenschotel met tonijn (tuna pasta bake)

Ingredients

350 grams of penne pasta
1 tin of tuna
1 jar of peas
1 cup of mushrooms
3 spring onions
200 grams of fresh cream cheese with garlic and herbs
4 tablespoons of milk
75 grams of mature Dutch cheese (e.g. Beemster Exclusive Matured)
1 tablespoon of olive oil

Preparation

First preheat your oven to 220C and cook the pasta until al dente. Meanwhile, slice the mushrooms and finely chop the onions, and then fry together in a frying pan with a little olive oil. Next add in the cream cheese, milk and peas, and gently simmer over a low heat. Now drain the tuna, cut into pieces and add to the sauce. Once cooked, drain the pasta and stir this into your tuna sauce. Next spoon the pasta mix into an oven dish and top with grated mature Dutch cheese. Lastly, pop the pasta dish under the grill for approx. 5 minutes or until golden brown, and serve with a crisp, green salad.

Perzikbootjes met zalm (peach boats filled with salmon)

Ingredients

1 tin of wild red salmon
1 tin of peaches
6 pickled gherkins
1 onion
Ketchup
Mayonnaise
Salt and pepper

Preparation

First cut the onion into large chunks and then pop into a blender, together with the pickles and the drained salmon. Blitz for around thirty seconds before spooning the salmon mixture into a bowl. Now stir in both the ketchup and mayonnaise, and season with salt and pepper. Finally, drain the peach halves and fill each with a little of your salmon mixture. Delicious as an appetiser or snack!

Prefer to read this article in Dutch? Then visit our sister blog, Heimwee.info, specifically intended for Dutch emigrants.

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