Dutch Herrings is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter of salted herring that are soaked in milk, sliced and arranged on a plate with sliced egg before being dressed in a tarragon vinegar vinaigrette. The full recipe is presented here and I hope you enjoy this classic British version of: Dutch Herrings.
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This is a classic recipe for a Victorian version of Dutch Herrings that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 352.—DUTCH HERRINGS.
These are imported from Holland, and are salted in small flat tubs. On the tub being first opened, the herrings are apt to emit a rather unpleasant odour, but this does not effect the flavour of the fish ; and when they have been washed and soaked in milk for a couple of hours, all unpleasantness is removed. Cut off the heads and tails of the herrings, and divide each into slices about half an inch thick—cut slantwise ; place these in a small dish, in their natural position ; garnish round with slices of hard-boiled eggs; pour some vinegaret sauce over them, and serve with the cheese. The vinegaret here alluded to is prepared as follows : viz.,—to two tablespoonfuls of salad-oil add one of tarragon vinegar, chopped parsley and shallot, pepper and salt, and mix.
For the Vinaigrette Dressing:
2 tbsp olive oil
1 tbsp tarragon vinegar
1 tsp parsley, chopped
1 tsp shallot, minced
salt and freshly-ground black pepper, to taste
Method:
Remove the herring from the salt, place in a bowl, cover with milk and set aside to soak for 2 hours.
After his time, drain the fish, cut off the heats and tails then divide each fish, at a bias, into slices about 12 mm thick. Arrange the slices on a serving plate, arranging them in their natural position. Garnish around with the sliced eggs.
Whisk together the olive oil, tarragon vinegar, parsley, and shallot in a bowl. Season to taste with salt and black pepper then drizzle this dressing over the fish and serve.
