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Preparing for a Eurovision Grand Final celebration? Look no further! We've curated a selection of recipes to make your party a hit. From savory snacks to delectable desserts, these culinary delights are perfect for entertaining your guests while you watch the spectacle unfold. Get ready to indulge in a feast fit for the occasion and elevate your Eurovision viewing experience with these mouthwatering dishes.
As Eurovision Song Contest enthusiasts prepare for their globally-inspired gatherings ahead of Saturday's final, Hannah Twiggs provides the essential recipes to kick off the festivities.
Here we go again: the Eurovision Song Contest semi-finals are in full swing, featuring 37 countries vying for a spot in Saturday's grand final. Among them, only one will emerge victorious (while others fade into obscurity). For Europhiles and even those fond of Australia, it's a festive occasion.
Whether you're hosting a Eurovision watch party or simply seeking to infuse some international flair into your at-home dining experience, we're offering a taste of our top 10 predicted winners in the contest. Curated by our music editor Roisin O’Connor, who's known for her accurate predictions, these dishes span from traditional Irish soda bread to Croatia's flavorful cevapcici, and Switzerland's iconic potato rosti, promising to add a delicious twist to your Eurovision festivities.
Cevapcici, pronounced "che-vap-chi-chi," is a cherished dish in the culinary traditions of the Balkans, with a prominent presence in countries such as Croatia, Bosnia and Herzegovina, Serbia, and Montenegro. Although commonly regarded as Croatia's national dish, its roots are deeply embedded in the diverse culinary heritage of the broader Balkan region.
Cevapcici has a centuries-old history, its exact origins obscured by its widespread popularity throughout the Balkans. However, it is believed to have emerged during the Middle Ages, influenced by the culinary practices of the Ottoman Empire as it expanded into the region. The term "cevapcici" is derived from the Turkish word for "kebab," reflecting the dish's roots in grilled or roasted meat techniques. Despite its widespread popularity, the core recipe for cevapcici remains consistent: seasoned minced meat, typically a blend of beef and pork, shaped into small sausage-like cylinders and grilled. However, variations in seasoning and accompaniments can vary by region and family, contributing to the dish's diverse array of flavors.
Serves: 4
Prep time: 15 minutes | Cooking time: 15 minutes
Ingredients:
500g ground beef
250g ground pork
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp sweet paprika
1 tsp salt
½ tsp black pepper
½ tsp ground cumin
½ tsp baking soda
2 tbsp sparkling water
Sunflower oil, for grilling
Flatbread or pita, to serve
Chopped onions, ajvar and sour cream, for garnish (optional)
Method:
1. In a large mixing bowl, combine the ground beef and pork.
2. Add the finely chopped onion, minced garlic, sweet paprika, salt, black pepper, ground cumin and baking soda to the meat mixture.
3. Pour in the sparkling water to the bowl.
4. Mix all the ingredients thoroughly until well combined. It’s best to use your hands for this step.
5. Once the mixture is well combined, cover the bowl and let it rest in the refrigerator for at least 30 minutes to allow the flavours to meld.
6. Preheat your grill to medium-high heat.
7. Take the meat mixture out of the refrigerator and shape it into small sausage-shaped cylinders, about 2-3 inches long and 1 inch thick.
8. Brush the grill grates with sunflower oil to prevent sticking.
9. Place the cevapcici on the grill and cook for about 5-7 minutes on each side, or until they are cooked through and nicely browned on the outside.
10. Once cooked, remove the cevapcici from the grill and let them rest for a few minutes.
11. Serve the cevapcici hot with flatbread or pita, and garnish with chopped onions, ajvar and sour cream if desired.
Traditional Irish soda bread has been a fixture in Irish households for generations. Its origins can be traced back to the mid-19th century, a period marked by economic hardship and famine in Ireland. Facing limited access to costly ingredients like yeast and bread flour, Irish families resorted to alternative methods of bread baking using basic ingredients at hand.
Soda bread emerged as a solution, requiring only essentials such as flour, baking soda, salt, and buttermilk. Baking soda, or bicarbonate of soda, acted as the leavening agent, reacting with the acidic buttermilk to produce carbon dioxide gas, aiding the dough's rise.
The distinct cross etched atop the bread loaf served both practical and symbolic roles. Not only did it ensure even baking, but it also carried spiritual significance, believed by some to ward off evil spirits or bless the bread, symbolizing Christian faith.
Over time, traditional Irish soda bread has retained its status as a cherished emblem of Irish heritage. It frequently accompanies hearty Irish dishes like stews and soups, embodying a sense of Irish identity and pride.
Irish soda bread
Serves: 8
Prep time: 15 minutes | Cooking time: 45 minutes
Ingredients:
400g all-purpose flour
100g whole wheat flour
1 tsp baking soda
1 tsp salt
400ml buttermilk
Method:
1. Preheat your oven to 200C. Lightly grease a baking sheet or line it with parchment paper.
2. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda and salt. Mix well to combine.
3. Make a well in the centre of the dry ingredients and pour in the buttermilk.
4. Using a wooden spoon or your hands, mix the ingredients together until a soft dough forms. Be careful not to overmix.
5. Turn the dough out onto a lightly floured surface and gently knead it for a minute or two, just until it comes together into a smooth ball.
6. Shape the dough into a round loaf and place it on the prepared baking sheet.
7. Use a sharp knife to score a deep cross into the top of the loaf, about 1cm deep. This helps the bread to cook evenly.
8. Bake the soda bread in the preheated oven for 40-45 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
9. Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
10. Serve the traditional Irish soda bread sliced and spread with butter, jam, or your favorite topping.
Potato rosti, often known simply as "rosti," originates from Switzerland's Bern canton and dates back to the late 18th and early 19th centuries, coinciding with the introduction of potatoes to the country. Initially met with skepticism, potatoes eventually became a valued crop, particularly in regions with limited arable land.
Early renditions of rosti were rustic fare enjoyed by Swiss farmers, likely comprising grated or thinly sliced potatoes fried or cooked over an open flame until crispy and golden brown. As its popularity grew, rosti transcended rural communities and became a staple in Swiss households, especially in German-speaking regions, favored for its simplicity and hearty appeal.
Over time, rosti became synonymous with Swiss culture and identity, eventually earning recognition as the country's national dish. Today, it remains a beloved culinary feature in Swiss cuisine, regularly appearing on restaurant menus and festive occasions nationwide.
Serves: 4
Prep time: 15 minutes | Cooking time: 25 minutes
Ingredients:
800g potatoes (preferably waxy varieties like russet or Yukon gold)
1 small onion, finely chopped
2 tbsp butter, divided
Salt and pepper, to taste
Optional: chopped fresh herbs (such as parsley or chives) for garnish
Method:
1. Peel the potatoes and rinse them under cold water to remove any excess starch. Pat them dry with a kitchen towel.
2. Using a box grater or a food processor fitted with a grating attachment, grate the potatoes into a large mixing bowl.
3. Add the finely chopped onion to the grated potatoes and season generously with salt and pepper. Mix well to combine.
4. Heat 1 tablespoon of butter in a large non-stick skillet or frying pan over medium heat.
Once the butter has melted and is sizzling, add the grated potato mixture to the skillet, spreading it out evenly to form a large pancake shape.
5. Press down gently on the potato mixture with a spatula to compact it.
6. Cook the rosti for about 10-12 minutes on one side, or until the bottom is golden brown and crispy.
7. Carefully flip the rosti using a large spatula or plate. Add the remaining tablespoon of butter around the edges of the skillet and let it melt, then slide the rosti back into the skillet to cook the other side.
8. Cook the rosti for another 10-12 minutes on the second side, or until golden brown and crispy.
9. Once the rosti is cooked through and crispy on both sides, transfer it to a serving plate.
10. Garnish the rosti with chopped fresh herbs, if desired, and serve hot as a delicious side dish or main course.
Bruschetta traces its origins to rural communities in central Italy, particularly in regions like Tuscany and Umbria, where it emerged as a practical solution rooted in the local agrarian lifestyle.
The term "bruschetta" stems from the Italian verb "bruscare," meaning "to roast over coals" or "to toast." Originally a peasant dish, bruschetta involved toasting stale bread over an open flame, then rubbing it with garlic and drizzling it with olive oil, reviving leftover bread.
Over time, bruschetta transitioned from a humble snack to a popular antipasto or light meal, particularly during abundant summer months with fresh tomatoes and herbs. Today, it typically comprises toasted bread topped with diced tomatoes, garlic, basil, and olive oil, with endless variations found across Italy and worldwide.
Classic Italian bruschetta
Serves: 4
Prep time: 15 minutes | Cooking time: 5 minutes
Ingredients:
4 large ripe tomatoes, diced
2 cloves garlic, minced
¼ cup fresh basil leaves, chopped
2 tbsp extra virgin olive oil, plus extra for drizzling
1 tbsp balsamic vinegar
Salt and pepper, to taste
1 baguette or Italian bread, sliced
Optional: grated parmesan cheese, for serving
Method:
1. In a mixing bowl, combine the diced tomatoes, minced garlic, chopped basil leaves, extra virgin olive oil and balsamic vinegar. Season with salt and pepper to taste. Mix well to combine, then set aside to allow the flavours to meld together while you prepare the bread.
2. Preheat your grill, grill pan, or oven broiler.
3. Slice the baguette or Italian bread into ½-inch thick slices. Brush both sides of each slice with a little olive oil.
4. Place the bread slices on the preheated grill, grill pan, or under the broiler. Cook for 2-3 minutes on each side, or until lightly toasted and crisp.
5. Remove the toasted bread from the grill, grill pan, or oven and transfer them to a serving platter or individual plates.
6. Give the tomato mixture a final stir, then spoon it generously over the toasted bread slices.
7. Optionally, sprinkle grated parmesan cheese over the top of each bruschetta for extra flavour.
8. Drizzle a little extra virgin olive oil over the bruschetta, if desired, and garnish with additional fresh basil leaves.
Paschtéit, a savory pie or vol-au-vent reminiscent of meat pies or filled pastries, has deep roots in the culinary heritage of the Grand Duchy of Luxembourg.
Originating in rural communities, paschtéit was a cherished dish passed down through generations. Its name, "paschtéit," derives from the French "pâté," indicating a pastry or pie filled with savory ingredients like meat and vegetables.
Traditionally crafted from locally sourced ingredients like pork, veal, onions, carrots, celery, and mushrooms, paschtéit embodies the flavors of the Luxembourgish countryside. This hearty fare was reserved for special occasions such as weddings, holidays, and family gatherings, but today, it graces the menus of restaurants across Luxembourg.
Makes: 24 mini paschtéit
Prep time: 30 minutes | Cooking time: 30 minutes
Ingredients:
For the pastry dough:
2 sheets puff pastry, thawed if frozen
All-purpose flour, for dusting
For the filling:
300g lean pork, diced
150g lean veal, diced
1 small onion, finely chopped
1 clove garlic, minced
1 small carrot, finely diced
1 small celery stalk, finely diced
100g mushrooms, finely chopped
1 tbsp all-purpose flour
200ml beef or veal broth
1 bay leaf
½ tsp dried thyme
Salt and pepper, to taste
1 egg, beaten (for egg wash)
Method:
1. Preheat your oven to 200C and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the puff pastry sheets to about 1/8 inch thickness. Using a round cutter or a glass, cut out circles from the pastry sheets, approximately 3 inches in diameter.
3. Place half of the pastry circles onto the prepared baking sheet, leaving some space between each one. Use a smaller cutter or glass to make a smaller circle indentation in the centre of each pastry round, without cutting all the way through. This will create a border for the vol-au-vents.
4. Brush the edges of the pastry circles with beaten egg.
5. Bake the pastry circles in the preheated oven for 10-12 minutes, or until puffed and golden brown. Remove from the oven and let them cool slightly.
6. In the meantime, prepare the filling. Heat a little oil in a skillet or frying pan over medium heat. Add the diced pork and veal, and cook until browned on all sides. Remove the meat from the pan and set it aside.
7. In the same skillet, add the chopped onion, minced garlic, diced carrot and diced celery. Cook until the vegetables are softened, about 5 minutes. Add the chopped mushrooms and cook for another 3-4 minutes.
8. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, then gradually pour in the beef or veal broth, stirring constantly to prevent lumps from forming.
Return the browned meat to the skillet. Add the bay leaf, dried thyme, salt and pepper. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 15 minutes, stirring occasionally, until the meat is tender and the sauce has thickened. Remove the bay leaf and set the filling aside to cool slightly.
9. Once the pastry circles have cooled, carefully remove the centre circle from each one to create a hollow cavity.
10. Spoon the cooled meat filling into the hollowed-out centre of each pastry round.
11. Place the remaining pastry circles on top of the filled ones to create lids for the vol-au-vents.
12. Brush the top of each vol-au-vent with a beaten egg.
13. Bake the assembled vol-au-vents in the preheated oven for 15-18 minutes, or until the pastry is golden brown and crisp.
14. Remove from the oven and let the vol-au-vents cool slightly before serving.
Sokolatopita, known as chocolate party cake, is a cherished dessert in Greek culinary culture, blending the lusciousness of chocolate with traditional Greek baking flavors. Though its precise origins are not well-documented, sokolatopita likely emerged in Greece in the 20th century as chocolate gained popularity in the country.
As chocolate became more accessible and affordable in Greece, sokolatopita's popularity soared. While its exact inspiration remains unclear, it likely draws from traditional Greek cake recipes featuring ingredients like olive oil, honey, and nuts.
Today, sokolatopita is a beloved treat enjoyed across Greece, often served at special occasions and gatherings, and readily available in bakeries, cafes, and dessert shops nationwide.
Mini sokolatopita (chocolate party cake)
Makes: 12 mini cakes
Prep time: 20 minutes | Cooking time: 20 minutes
Ingredients:
For the cake:
150g unsalted butter, softened
150g granulated sugar
3 eggs
150g all-purpose flour
50g cocoa powder
1 tsp baking powder
¼ teaspoon salt
100ml milk
1 tsp vanilla extract
For the chocolate syrup:
100g granulated sugar
100ml water
50g dark chocolate, chopped
1 tbsp cocoa powder
For garnish:
Powdered sugar, for dusting
Fresh berries or whipped cream, for serving (optional)
Method:
1. Preheat your oven to 180C and grease a 12-cup mini muffin tin or line it with paper liners. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract, and mix until smooth and well combined.
4. Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full.
5. Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the centre of a cake comes out clean.
6. While the cakes are baking, prepare the chocolate syrup. In a small saucepan, combine the granulated sugar, water, chopped dark chocolate and cocoa powder. Cook over medium heat, stirring constantly, until the sugar is dissolved and the chocolate is melted. Remove from heat and set aside to cool slightly.
7. Once the cakes are baked, remove them from the oven and let them cool in the pan for a few minutes. Then, carefully transfer them to a wire rack to cool completely.
8. Once the cakes are cool, use a toothpick or skewer to poke several holes in the tops of the cakes.
9. Spoon the warm chocolate syrup over the cakes, allowing it to seep into the holes and soak into the cakes.
10. Let the cakes sit for a few minutes to allow the syrup to absorb.
11. Dust the mini sokolatopita cakes with powdered sugar before serving.
12. Optionally, serve the cakes with fresh berries or a dollop of whipped cream for extra indulgence.
Traditional Austrian curd dumplings, also known as topfenknödel or quarkknödel, are celebrated for their comforting texture and rich flavor, establishing them as a quintessential dish in Austrian cuisine.
The history of curd dumplings in Austria is intertwined with the country's agricultural background and the abundance of dairy products. Curd cheese, referred to as quark or topfen in German, has been a prominent ingredient in Austrian culinary traditions, utilized in both sweet and savory dishes.
These dumplings likely originated in rural areas of Austria, where dairy farming was widespread and ingredients like curd cheese were plentiful. These early versions consisted of basic ingredients such as curd cheese, flour, eggs, and seasonings, offering an economical and nourishing meal for farming communities.
As time passed, curd dumpling recipes evolved, influenced by regional preferences and passed down through generations. They gained popularity in taverns and eateries, often served as a dessert alongside sweet toppings like melted butter, powdered sugar, and fruit preserves.
Curd dumplings
Serves: 4
Prep time: 20 minutes | Cooking time: 15 minutes
Ingredients:
For the dumplings:
250g dry curd cheese (Quark)
1 large egg
50g semolina
30g breadcrumbs
20g granulated sugar
¼ tsp salt
¼ tsp ground nutmeg
Zest of 1 lemon
1 tbsp butter, melted (for brushing)
For the filling:
4 small sugar cubes
4 small pieces of apricot jam or fruit preserves
For serving:
Melted butter
Ground cinnamon
Powdered sugar
Method:
1. In a large mixing bowl, combine the dry curd cheese, egg, semolina, breadcrumbs, granulated sugar, salt, ground nutmeg and lemon zest. Mix well until all the ingredients are evenly incorporated and the mixture comes together into a smooth dough.
2. Divide the dough into 4 equal portions. Flatten each portion in the palm of your hand and place a sugar cube and a piece of apricot jam or fruit preserves in the centre. Shape the dough around the filling to form a smooth ball, ensuring the filling is completely enclosed.
3. Bring a large pot of salted water to a gentle boil over medium heat.
4. Carefully drop the dumplings into the boiling water, one at a time, using a slotted spoon. Be sure not to overcrowd the pot.
5. Reduce the heat to low and let the dumplings simmer gently for about 10-12 minutes, or until they float to the surface and are cooked through.
6. While the dumplings are cooking, melt the tablespoon of butter in a small saucepan or microwave.
7. Once the dumplings are cooked, remove them from the water using a slotted spoon and transfer them to a serving platter.
8. Brush the dumplings with melted butter to prevent them from drying out.
9. To serve, sprinkle the dumplings with ground cinnamon and powdered sugar. Optionally, you can drizzle them with additional melted butter for extra richness.
Pierogi, known as "pyrohy" in Ukrainian, hold a rich culinary legacy in the country.
These stuffed dumplings have been a culinary mainstay in Ukrainian cuisine for generations, with recipes evolving and passing down through families over time.
Traditionally, pierogi offered a versatile option, featuring fillings such as potatoes, cheese, cabbage, mushrooms, and fruit preserves. They were often prepared in large quantities for festive occasions, symbolizing sharing and community.
Moreover, pierogi held cultural significance, with specific fillings tied to various holidays and rituals. For instance, potato and cheese pierogi were customary during Lent, while fruit-filled ones were favored at weddings and celebrations.
Ukrainian pierogi
Serves: 4-6
Prep time: 1 hour | Cooking time: 20 minutes
Ingredients:
For the dough:
2 cups all-purpose flour
1 large egg
½ cup sour cream
¼ cup unsalted butter, melted
½ tsp salt
Water, as needed
For the filling:
2 cups mashed potatoes
1 small onion, finely chopped and sautéed until golden brown
Salt and pepper, to taste
Optional: grated cheese, cooked ground meat, sautéed cabbage, or fruit preserves for sweet pierogi
To serve:
Sour cream
Chopped fresh dill or parsley
Crispy fried bacon bits (optional)
Method:
1. In a large mixing bowl, combine the flour and salt. Make a well in the centre and add the egg, sour cream and melted butter.
2. Using a fork, gradually incorporate the wet ingredients into the flour until a dough starts to form. If the dough seems dry, add a little water, one tablespoon at a time, until it comes together into a smooth and elastic dough.
3. Turn the dough out onto a floured surface and knead it for about 5-7 minutes, or until it is smooth and no longer sticky. Cover the dough with a clean kitchen towel and let it rest for 15-20 minutes.
4. While the dough is resting, prepare the filling. In a mixing bowl, combine the mashed potatoes with the sautéed onions. Season with salt and pepper to taste, and mix until well combined. Set aside.
5. After the dough has rested, roll it out on a floured surface to about 1/8 inch thickness. Use a round cutter or a glass to cut out circles of dough, approximately 3 inches in diameter.
6. Place a small spoonful of the potato filling in the centre of each dough circle. Fold the dough over the filling to create a half-moon shape, then press the edges together firmly to seal. You can crimp the edges with a fork for a decorative touch.
7. Repeat the process with the remaining dough and filling until all the pierogi are assembled.
8. Bring a large pot of salted water to a boil over high heat. Carefully drop the pierogi into the boiling water, a few at a time, and cook them for about 3-4 minutes, or until they float to the surface and are cooked through.
9. Remove the cooked pierogi from the water using a slotted spoon and transfer them to a serving platter.
10. Serve the pierogi hot, topped with a dollop of sour cream, chopped fresh dill or parsley and crispy fried bacon bits, if desired.
Karelian pasties, or "karjalanpiirakka" in Finnish, have their roots in the Karelian region of Finland, situated near the Russian border.
These pasties originated from the traditional fare of the Karelian people, who have inhabited the area for centuries. Featuring a thin rye crust filled with rice or barley, they served as a staple sustenance, offering a simple yet hearty meal made from basic ingredients.
Initially conceived as a convenient and portable option for farmers and laborers, Karelian pasties were commonly consumed during work breaks. They were enjoyed plain or paired with toppings like butter, egg butter, or cheese.
Moreover, Karelian pasties held cultural significance in Finnish customs, frequently appearing at weddings, festivals, and other communal gatherings.
Makes: 24 small pasties
Prep time: 1 hour | Cooking time: 20 minutes
Ingredients:
For the dough:
250g rye flour
250g all-purpose flour
1 tsp salt
300ml water
For the rice filling:
200g short-grain rice
500ml water
1 tsp salt
100ml milk
For the egg butter:
2 hard-boiled eggs
50g unsalted butter, softened
Salt, to taste
Chopped fresh chives or parsley, for garnish (optional)
Method:
1. To make the dough, in a large mixing bowl, combine the rye flour, all-purpose flour and salt. Gradually add the water, mixing until a smooth dough forms. Cover the dough with a clean kitchen towel and let it rest for about 30 minutes.
2. While the dough is resting, prepare the rice filling. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the water to a boil. Add the salt and rice, reduce the heat to low, and simmer, covered, for about 15-20 minutes, or until the rice is tender and the water is absorbed. Stir in the milk and cook for an additional 5 minutes. Remove from heat and let the rice filling cool slightly.
3. Preheat your oven to 250C and line a baking sheet with parchment paper.
4. Divide the dough into small balls, each about the size of a walnut. Roll out each ball into a thin oval shape, about 1/8 inch thick.
5. Spoon a small amount of the rice filling onto each oval of dough, spreading it out evenly across the surface, leaving a border around the edges.
6. Fold the edges of the dough over the filling to form a thin border, crimping the edges to seal the pasties.
7. Place the filled pasties on the prepared baking sheet and bake in the preheated oven for about 10-12 minutes, or until the pasties are golden brown and crispy.
8. While the pasties are baking, prepare the egg butter. Finely chop the hard-boiled eggs and mix them with the softened butter until well combined. Season with salt to taste.
9. Remove the pasties from the oven and let them cool slightly.
10. Serve the Karelian pasties warm or at room temperature, topped with a dollop of egg butter and garnished with chopped fresh chives or parsley, if desired.
In the Netherlands, the tradition of consuming herring has roots in the Middle Ages when herring fishing thrived in ports like Amsterdam and Rotterdam. Recognized for its abundance and nutritional value, herring was highly esteemed.
The unveiling of the season's first catch, dubbed "Hollandse nieuwe" or "new Dutch herring," marked the onset of the herring season and was met with festive events. These celebrations featured freshly caught herring prepared through the traditional method of "sousing," involving marination in vinegar, sugar, and spices to enhance flavor and preserve the fish.
Today, Hollandse nieuwe haring remains a cherished aspect of Dutch cuisine, with vendors across the country offering freshly prepared herring. The commencement of the herring season continues to be celebrated, signifying the advent of summer and a longstanding culinary tradition.
Hollandse nieuwehHaring (soused herring)
Serves: 4
Prep time: 30 minutes
Ingredients:
4 whole Hollandse Nieuwe herring fillets, gutted and cleaned
1 onion, thinly sliced
4 pickles, thinly sliced
4 tbsp fresh parsley, chopped
4 tbsp fresh chives, chopped
4 tbsp white wine vinegar
2 tbsp sugar
Salt and pepper, to taste
Method:
1. Rinse the herring fillets under cold water and pat them dry with paper towels. Using a sharp knife, carefully remove the heads and tails of the herring, if desired.
2. In a shallow dish or container, layer the sliced onions, pickles, parsley and chives.
3. Arrange the herring fillets on top of the onion and pickle mixture.
4. In a small bowl, whisk together the white wine vinegar, sugar, salt and pepper until the sugar is dissolved.
5. Pour the vinegar mixture over the herring fillets, ensuring they are fully submerged. If necessary, add more vinegar to cover the fish completely.
6. Cover the dish or container with a lid or plastic wrap and refrigerate for at least 24 hours to allow the flavors to develop.
7. Before serving, remove the herring fillets from the marinade and pat them dry with paper towels. Discard the marinade or reserve it for another use.
8. Serve the Hollandse nieuwe herring on a platter, garnished with additional chopped parsley and chives, if desired.
Source: independent
