Broodje Haring

Ingredients

• 4 whole maatjes herring fillets (raw brine-cured herring), deboned
• 4 soft white rolls
• 1 small white onion, finely chopped
• 4 small sour gherkins (zure bommen or cocktail pickles)
• Butter, for spreading (optional)

Before you cook

• Remove the herring fillets from their packaging and pat them dry with a paper towel
• Run your fingers along each fillet to check for stray pin bones and pull out any you find
• Finely chop the onion
• Slice the gherkins lengthwise if you prefer them in strips rather than whole

Steps

1. Split each roll almost all the way through lengthwise, leaving a hinge so it opens like a book
2. Spread a thin layer of butter inside each roll if using
3. Lay one herring fillet inside each roll, folding it gently if it is longer than the roll
4. Scatter a spoonful of the chopped raw onion over the herring in each roll
5. Tuck a gherkin alongside the herring in each roll
6. Press each roll closed gently around the filling
7. Serve immediately, keeping any assembled rolls chilled until the moment you serve them