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   Menu by category for Dutch recipes   
also from Oversea (Dutch Indies)

Category: Dutch seafood salads and specialties

Herring salad. This Dutch-Jewish recipe consists of a glass pot collared sour herring (rollmops), a glass pot red beets, a sour apple and a couple of extra gherkins in pieces mixed cold together with mayonnaise. Let it rest for a while and serve it cold. Decorate it with parsley. As extra you can add a sliced shallot and possible a litle bit chive and/or pepper.
Rollmops can also be eaten as cold snack, without unrolling, or on a slice of white bread. After the jar has been opened, they will usually keep for 2 weeks, if kept cool.

Mussel salad. Only for lovers. Replace the herring with a glass pot sour mussels. Further the same recipe as above for herring salad..

Shrimp salad. Spread the shrimps with pepper and salt. Scatter mayonnaise or salad cream over them and garnish with parsley and sliced gherkin. You can make also a mixture of shrimps and sliced tomatoes with further same recipe as above. These salads taste also excellent on white bread.

Red or pink salmon from a tin. You can use this delicious fish for a self made salad or use it pure on toast, biscuit or sandwich. Salmon is not a common fish in the European rivers, so we Europeans import it from Canada, mostly in tins or smoked. See the internet for a salmon salad recipe. Fresh salmon from the Canadian rivers or aquaculture fish farming can be fried, roasted or stewed as above mentioned under North Atlantic sea fish. Left you see Atlantic salmon and right Pacific salmon.

European tuna in salt water or olive oil in a tin, eventually mixed with vegetables, tastes good on white bread, biscuit or toast. Of course you can use this fish also in a self made salad. Tuna belongs to the family of  mackerels. Tuna is not a North Sea fish but Mediterranean, so we import it from Italy mostly in tins. Click here for an internet tuna salad recipe.

European pilchards (sardines) in salt water or tomato sauce in a tin can be used on a slice of bread, biscuit, toast or in a salad. Sardines are a smaller sort of fish related to herrings. This is also a Mediterranean fish and is commonly imported from Italy. Right you see sardien and left above tuna.

See the also the internet for more fresh and canned fish recipes.

Sandwich with eel. You can buy already smoked eel in the fish shop or on the fish market. It tastes delicious in a sandwich or on a slice of white bread, after removing of the fish head, tail, bone and skin. Fresh smoked eel you can buy in the old Dutch fisherman towns around Lake Yssel (IJsselmeer) in the autumn and in another saison from deep-freeze.

Steamed or smoked mackerel. You can also buy smoked mackerel in the fish shop or on the fish market. It tastes excellent on white bread, just as smoked eel. Open the fish length wise and remove the fish head, tail and bone. Take the white fish meat with a fork and a knife from the skin. You can conserve smoked eel and smoked mackerel at least for two days in your refrigerator.

Fresh mackerels or from a tin. Recipes for fresh mackerel for stewing, roasting or frying, you can find on my web page Dutch recipes for North Atlantic sea fish. Mackerel in olive oil or tomato sauce from a tin is good for on a slice of white bread, just as tuna.

Russian salad with salted fresh herring. You can decorate Russian salad (ready to eat from Supermarket) with sliced Dutch new raw or salted herring. This salad is also suitable on white bread. With this dish you can serve also gherkin or asparagus rolled in a slice of ham as an extra snack.

Dutch herring sandwich is young brined herring (soused herring or Duch new herring) or salted herring on white bread. Hereby belongs fresh sliced onions and eventually sliced tomatoes, if you like it, to cover the herring. You can make of course also a salad by mixing sliced herring with onions and tomatoes. Also  pieces of herring on pieces of black bread (rye-bread) is delicious as snack with a glass Dutch beer or French wine.

Pickled herring and rollmops from a glass pot taste excellent as a stand alone snack or on white bread. A collared herring or rollmops is a pickled herring fillet rolled (hence the name) around a gherkin and conserved, as Bismarck herring, in pickled water with white vinegar and onion rings. After the glass pot has been opened (shake first the glass pot up side down), rollmops will usually keep conservable for two weeks, if kept cool in a refrigerator.

Buckling and kippers are smoked varieties of light salted herring. Nowadays we make difference between steamed buckling (warm smoked) and smoked buckling (cold smoked). Kippers are also smoked  herrings, but open fillets without fish bone and warm smoked (Dutch) or cold smoked (British). Fresh smoked these herrings taste the best. You can warm these smoked herrings in the steam above boiling water.

Fried buckling is an other variety of herring and is a smoked fried herring. Fresh herring you can not fry, then almost nothing is left over. You can warm already fried buckling or other fish in a frying pan on low fire in his own fat or with a little butter if needed. The magnetron is not suited to warm fried fishes, because they loose then their firmness and good taste. The popularity of these last mentioned Dutch varieties of herring is alas not so great as in the past. See also Wikipedia: Buckling and Kippers. On the right picture you see fried herring with mashed potatoes.

Also shellfish and crustaceans are in the category seafood. See for this our special web page:
North Atlantic shellfish and crustaceans as delicacies.

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Menu for Dutch recipes by category each on an own page. Recipes for Dutch stews (mash pots). Vegetables with potatoes and meat apart. Diverse traditional Dutch dishes with beans. Pea soup, brown bean soup, lentil soup and other full meal soups. Dutch chicken and egg dishes, also other poultry. Dutch pancakes, doughnuts, apple fritters and turnovers. Bami or nasi goreng with lumpia and rice dishes from Overseas. Italian, Spanish and Greek dishes, also for the Dutch kitchen. Dutch recipes for North Atlantic sea fish. North Atlantic shellfish and crustaceans as delicacies. Dutch seafood salads and specialties. Dutch entrées and desserts, also sweet delicacies. Tips for breakfast, brunch or lunch and tasty snacks in the afternoon. Kitchen herbs and spices in bird's ey view. Traditional Dutch drinks before, during and after dinner. There are also diverse foreign recipes in the menu, who are popular in the Netherlands and wherefore the ingredients are almost everywhere available. Make your choice!

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Old Dutch recipes from Yuda and John.