Bruschetta with Dutch herring and avocado + GENTSE STROP

26 July 2017

It’s Dutch herring season again, this beautiful fatty fish begs for some bitter and acidic flavors, which can be found in the ‘Gentse Strop’. The rich but subtle taste of the avocados and the vegetables won’t dominate either the fish or the beer, this way our seasonal products can flourish in this dish. The miso paste and pumpkin seeds on the other hand will provide the nutty, fermented note that reflects the fermentation of the beer. The scallion and lime we use provides an extra sharpness to go along with the Dutch herring. Serve your Belgian Bruschetta and fresh beer, preferably on a terras in the sun.


Serves 4 people

You will need:

4 thick slices of whole wheat bread

*1 Zucchini

*1 spring onion

*150g Parisian mushrooms

*3 ripe tomatoes

*6 Dutch herrings

*100g roasted pumpkin seeds

*1 tablespoon of miso

*2 tablespoons of quality olive oil

*1 tablespoon white wine vinegar

*1 teaspoon minced ginger

*1 teaspoon of sesame oil


Avocado spread:
*2 ripe avocados

*Juice and zest of 1 lime

*1 teaspoon of sugar

*2 tablespoons of water

*1 tablespoon of olive oil




         - Blend all avocado spread ingredients and bring up to taste

         - Blend all vinaigrette ingredients

         - Chop and slice all vegetables and herring delicately in thin slices and mix with vinaigrette.

         - Toast the bread

         - Plate up.



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