Herring

Erken's homemade ansjos (1914), Norway's spiced sprats: small herring brined, layered in jars with oil and ground spices, and matured cool for 6–8 weeks.

Fresh fried herring from Erken (1914): herring deboned and stuffed with an anchovy, breaded in rusk crumbs and rye flour, fried golden in butter.

Erken's breakfast herring (1914): sprats salted, rolled around an olive and packed in small jars with a whisked marinade of oil, vinegar and sugar.

Classic kryddersild from Erken's Big Cookbook (1914): fresh herring pre-salted, left in vinegar and layered with allspice and cloves. Matured 3–4 weeks.

Saturday herring: whole herring boiled in salted water with onion and vinegar, served with carrot, turnip and parsley butter. From Erken's Big Cookbook (1949).

Lucifer herring from Erken (1914): a cold salad of soaked herring strips with boiled potatoes and raw apples, in a piquant dressing of herbs and oil.

A short serving instruction from Erken 1914: smoked herring is served split with hard-boiled egg or salad and sprinkled with parsley.

Erken's rolled herring (1914): soaked salt herring filleted, filled with onion, pepper and mustard, rolled and put in a marinade of oil and vinegar.

Salt herring in cases from Erken (1914): soaked herring and boiled potato slices layered in small molds with onion, sprinkled with rusk crumbs and heated.

Salt herring in paper from Erken (1914): soaked herring split, wrapped in buttered paper and fried in a pan. Served with hot potatoes and flatbread.

Erken (1914): soaked salt herring wrapped in paper with breadcrumbs, fried slowly and served around a purée of green peas with butter, salt and sugar.

Erken's pickled salt herring II (1914): cured herring soaked, split and put in a brine of vinegar, water, sugar and red onion, cut up and served cold.

Soaked salt herring is skinned, split, turned in rye flour, and fried in butter; served with browned butter and stewed carrots or beets.

Erken's simplest salted-herring dish (1914): herring soaked overnight in water or milk, skinned, boned and served raw with sliced onion and parsley.

Herring à la russe from Erken (1914): soaked salt or matjes herring in angled pieces in homemade mayonnaise with egg, pickle and tomato purée.

Erken (1914): small molds with soaked salt herring and boiled potatoes, filled with a custard of cream, egg yolks and parsley, baked and served warm.

Erken (1914): soaked salt herring pieces turned in a cold sauce of egg yolks, oil, vinegar and cream with mustard. Garnished with onion, beets and egg.

Erken (1914): a layered dish of soaked salt herring, egg, boiled potatoes and browned onion, covered with egg-whisked cream and baked in a moderate oven.

Erken's basic method for salting herring (1914): an egg-floating brine, then layered in a crock with salt and hops, pressed and cured cool for 1½–2 months.

Erken's boiled fresh herring (1914): boiled whole in salted water with onion and vinegar, plated with carrots and turnips, served with parsley butter.

Erken's preserved fresh herring (1914): herring cut in three, layered with salt, pepper, onion and bay, covered with vinegar and cooked in a water bath.

Herring balls from Erken (1914): soaked salt herring, boiled potatoes and leftover meat bound with potato starch, fried and served with beet salad.

Herring fricassee from Erken's Big Cookbook (1914): fresh herring boiled in salted water and covered with a roux sauce with carrots and parsley root.

Erken's herring cakes (1914): fresh herring fillet ground four times with salt, pepper and ginger, mixed with sour cream and fried in butter.

Herring patties from Erken (1914): fillets pounded flat, dipped in milk and seasoned rusk crumbs and fried brown in butter. Served with carrot or pea stew.

Herring pancake from Erken (1914): small herring dredged in flour, fried packed together in browned butter, covered with egg, milk and chives.

Herring pudding I from Erken (1914): soaked salt herring and boiled potato slices layered in a dish, covered with flour, egg and milk and baked.

Herring pudding II from Erken's Big Cookbook (1914): salt herring ground with boiled potatoes, milk and butter, baked and served with stewed vegetables.