> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Broodje Gerookte Haring - URL: https://onesandwich.com/broodje-gerookte-haring/ - Published: 2026-05-17T15:16:56.000Z - Updated: 2026-05-26T10:57:23.000Z - Description: Smoked herring sandwich; bokking (smoked herring). - Author: Andrew Lekashman - Tags: Netherlands, Split Roll Sandwiches, Broodje Haring & Vis, #auto-imported **馃嚦馃嚤 Netherlands** 路 Family: [Broodje Haring & Vis](https://onesandwich.com/tag/broodje-vis/) 路 Bread: broodje 路 Proteins: herring --- Ingredients broodje 路 herring 路 onion 路 butter A *Broodje Gerookte Haring* is a smoked herring sandwich, built around *bokking*: whole herring hot-smoked until the flesh turns bronze, dense, and oily. This is a different fish entirely from the raw, brined *Hollandse nieuwe* sold from herring carts. *Gerookte* means smoked, and the smoke here is assertive, the texture firm and flaking rather than soft and slippery. It is a cold sandwich, sold at fish stalls and lunch counters, and it asks the bread and the garnish to carry sweetness and acidity against a filling that brings salt, oil, and smoke in equal force. The bread is usually a soft white *broodje* or a plain bun, lightly buttered so the herring oil has something to sit on rather than soak straight through. The *bokking* is filleted off the bone and laid in as large pieces, skin often left on for those who want it; it should not be flaked into paste, since the appeal is biting through a slab of smoky fish. Good execution shows in the fish: glossy, freshly smoked, the flesh moist and parting in clean sheets, never dried to leather or fridge-stale and bitter. The classic foil is raw onion, chopped fine and scattered generously, sometimes with a few rounds of *augurk* (pickled gherkin). Sloppy versions skip the onion and acid entirely, leaving the roll heavy and one-note, or overload it with so much fish the bread collapses into oil. From there it shifts by region and stall habit. Some counters add nothing but onion; others add sliced tomato, a leaf of lettuce, or a smear of mayonnaise, which softens the smoke for those who find *bokking* too strong on its own. A squeeze of lemon is common and welcome, cutting the oil cleanly. The raw, mild cousin built from *Hollandse nieuwe* with onion and pickle is a separate Dutch institution and deserves its own article rather than being crowded in here. The smoked version is the bolder, more divisive one: when the fish is fresh off the smoker and the onion is sharp, a *Broodje Gerookte Haring* is one of the most directly flavored sandwiches the Netherlands sells. --- ## More from this family Other [Broodje Haring & Vis](https://onesandwich.com/tag/broodje-vis/) sandwiches in Netherlands: - [Bagel met Zalm](https://onesandwich.com/bagel-met-zalm/) - [Broodje Bakkeljauw](https://onesandwich.com/broodje-bakkeljauw/) - [Broodje Garnalen](https://onesandwich.com/broodje-garnalen/) - [Broodje Gebakken Vis](https://onesandwich.com/broodje-gebakken-vis/) - [Broodje Gerookte Zalm](https://onesandwich.com/broodje-gerookte-zalm/) - [Broodje Haring met Augurk](https://onesandwich.com/broodje-haring-met-augurk/) - [Broodje Haring met Uitjes](https://onesandwich.com/broodje-haring-met-uitjes/) - [Broodje Haring](https://onesandwich.com/broodje-haring/) [See all Broodje Haring & Vis sandwiches 鈫抅(https://onesandwich.com/tag/broodje-vis/)