Dutch Hot-Smoked Herring on the Arteflame Grill

Introduction

Experience the rich, smoky flavors of traditional Dutch hot-smoked herring, effortlessly grilled to perfection on the Arteflame. This classic dish delivers tender, flavorful fillets with a golden-brown finish, paired beautifully with mustard and rye bread.

Ingredients

• 4 fresh herring fillets
• 2 tbsp unsalted butter
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 1 tbsp whole-grain mustard
• 4 slices rye bread
• 1 tbsp chopped fresh dill (for garnish)
• 1 lemon (cut into wedges)

Instructions

Step 1: Prepare the Grill

1. Pour vegetable oil on three paper napkins and place them inside the Arteflame grill.
2. Stack dry firewood over the soaked napkins.
3. Light the napkins to ignite the firewood.
4. Allow the grill to heat up for about 20 minutes until the cooktop is evenly hot.

Step 2: Season the Herring

1. Pat the herring fillets dry with a paper towel.
2. Rub both sides with sea salt, black pepper, and smoked paprika.
3. Melt butter on the flat griddle cooktop.

Step 3: Grill the Herring

1. Place the herring fillets skin-side down on the outer part of the cooktop where the heat is moderate.
2. Let them cook undisturbed for 3-4 minutes until the skin is crispy.
3. Flip and cook for another 2-3 minutes until the fish is golden brown and fully cooked.
4. Remove from the grill when the internal temperature reaches 125°F, as it will continue to cook slightly after being removed.

Step 4: Grill the Rye Bread

1. Place rye bread slices on the outer edges of the cooktop.
2. Toast each side for about 1-2 minutes until slightly crispy.

Step 5: Assemble and Serve

1. Place grilled herring fillets on a plate.
2. Spread mustard on rye bread slices.
3. Garnish fish with chopped dill and serve with lemon wedges.

Tips

• Always use butter for grilling to enhance flavor.
• Control heat by placing food closer or farther from the center.
• Do not overcook; remove the herring when it's 125°F internally.

Variations

1. Spicy Smoked Herring: Add chili flakes and cayenne pepper for extra heat.
2. Garlic Herb Herring: Rub fillets with minced garlic and fresh thyme before grilling.
3. Savory Maple Herring: Brush herring with a maple syrup and mustard glaze before grilling.
4. Citrus Smoked Herring: Add orange zest and a squeeze of orange juice before serving.
5. Classic Dutch-Style: Serve with diced onions and pickles for a true Dutch experience.

Conclusion

The Arteflame grill makes Dutch hot-smoked herring an easy and flavorful dish that’s both traditional and delicious. The even heat distribution results in perfectly cooked fillets every time.

Best Pairings

• Chilled Dutch Genever or crisp white wine
• Roasted root vegetables
• A tangy coleslaw
• Pickled beets or onions