Haringsla

Belgian Haringsla Recipe - A Traditional Herring Salad

Region / culture: Belgium | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Haringsla is a traditional Dutch salad made with pickled herring, apples, eggs, beetroots, potatoes, and gherkins, all mixed together with a creamy mayonnaise dressing. This dish is a popular choice in the Netherlands, especially during the summer months when fresh produce is abundant.

History

Haringsla has been a staple in Dutch cuisine for centuries, with pickled herring being a common ingredient in many traditional dishes. The combination of sweet and tangy flavors in this salad has made it a favorite among locals and visitors alike.

Ingredients

1 lettuce (inner leaves only)
3 apples
3 pickled herring, chopped
3 hard-boiled eggs, chopped
2 boiled beetroots, peeled and cubed into 0.5 inch dice
8 cold boiled potatoes, mashed
3 large sweet pickled gherkins, sliced
0.5 medium onion, peeled and finely chopped (about 0.33 to 0.5 cup)
mayonnaise
2 hard-boiled eggs
sliced pickled gherkins
1 tbsp chopped parsley

How to prepare

Decorate an oblong dish with lettuce leaves.
Peel, core, and dice the apples.
Immediately mix with the herring, adding all other ingredients except the mayonnaise and garnish, and toss them together in the dressing.
Spread the mixture evenly over the lettuce leaves, and generously cover with mayonnaise.
Decorate with the garnish.
For the garnish, chop the egg whites.
Pass the yolks through a sieve.
Scatter both on the mayonnaise with the slices of gherkin and parsley.

Variations

Add diced celery or carrots for extra crunch.
Substitute the pickled herring with smoked salmon for a different flavor profile.
Use Greek yogurt instead of mayonnaise for a lighter dressing.

Cooking Tips & Tricks

Be sure to use fresh ingredients for the best flavor.

- Make sure to chop all the ingredients into uniform sizes for even distribution of flavors.

- Allow the salad to chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Serve Haringsla as a side dish with grilled fish or meat, or enjoy it as a light lunch on its own.

Cooking Techniques

Boil the potatoes and eggs until they are cooked through but still firm.

- Peel and chop the beetroots carefully to avoid staining your hands.

Ingredient Substitutions

Use white vinegar or lemon juice instead of pickled herring if desired.

- Substitute regular potatoes for sweet potatoes for a different twist.

Make Ahead Tips

Haringsla can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve Haringsla in a decorative bowl or on a platter garnished with fresh parsley and sliced gherkins for a beautiful presentation.

Pairing Recommendations

Pair this salad with a crisp white wine or a cold beer for a refreshing and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze as the texture may change.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 12g per serving

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and iron.

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals.

Summary

Haringsla is a nutritious and flavorful salad that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Haringsla is a delicious and nutritious salad that is perfect for summer gatherings or as a light and refreshing meal. With its combination of flavors and textures, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Haringsla. It was a sunny day in the small coastal town where I grew up, and I had been invited to a friend's house for lunch. As I entered her cozy kitchen, the aroma of pickled herring and fresh vegetables filled the air, making my mouth water.

My friend's mother, Mrs. Van Der Berg, was a renowned cook in our town, known for her delicious traditional Dutch dishes. She greeted me warmly and handed me a plate of Haringsla, a dish I had never tried before. The vibrant colors of the pickled herring, potatoes, apples, and onions mixed together in a tangy vinaigrette were simply irresistible.

I took my first bite of Haringsla and was instantly hooked. The flavors were unlike anything I had ever tasted before – sweet, salty, and sour all at once. Mrs. Van Der Berg noticed my enthusiasm and smiled knowingly.

"Would you like the recipe for Haringsla, dear?" she asked.

I nodded eagerly, and she proceeded to write down the ingredients and instructions for making the dish. As she explained each step, I could see the passion and love she put into her cooking. She shared stories of her own grandmother teaching her how to make Haringsla and how the recipe had been passed down through generations.

I left Mrs. Van Der Berg's house that day with a full belly and a newfound appreciation for the art of cooking. I couldn't wait to try making Haringsla on my own and share it with my family.

Over the years, I continued to perfect the recipe for Haringsla, adding my own twist to it by experimenting with different herbs and spices. I would often make it for special occasions, such as Christmas or Easter, and it became a staple dish in our family gatherings.

One day, while visiting a local market, I came across a vendor selling fresh herring. The sight of the shiny silver fish brought back memories of Mrs. Van Der Berg's Haringsla and inspired me to make it once again.

I carefully selected the best herring and gathered the rest of the ingredients – potatoes, apples, onions, and a few pantry staples. As I began to prepare the dish, the familiar smells of pickling spices and vinegar filled my kitchen, transporting me back to that sunny day at Mrs. Van Der Berg's house.

As the Haringsla came together, I couldn't help but smile at the thought of how far I had come since that first taste. Cooking had become more than just a hobby – it was a way for me to connect with my roots and preserve the traditions of my ancestors.

When my family gathered around the table that evening to enjoy the Haringsla I had prepared, their faces lit up with delight. The flavors of the dish brought back memories of family gatherings and shared meals, creating a sense of warmth and togetherness.

As we savored each bite of the tangy, sweet, and salty Haringsla, I felt a deep sense of gratitude for the recipe that had been passed down to me. It wasn't just a dish – it was a piece of my heritage that I could share with future generations.

And so, the legacy of Haringsla lives on in my kitchen, a reminder of the joy and connection that comes from sharing a meal with loved ones. I am grateful for the lessons I learned from Mrs. Van Der Berg and the tradition of cooking that she instilled in me. And as I continue to experiment with new recipes and flavors, I know that the spirit of Haringsla will always be with me, guiding me on my culinary journey.