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Eggs with smoked herring

A cold small dish from Erken's Stor kokebok 1914: finely chopped smoked herring and hard-boiled eggs (yolk and white separately) are laid in rows on a dish and garnished with lettuce, egg slices, and tomato.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 10 (falt i det fri)

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About the dish

A cold arrangement from the chapter "Warm and cold small dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). The dish belongs to the simple, decorative small dishes that were served on a cold table or as a starter.

How to make it

  1. 1

    Prepare the herring and eggs

    Clean the smoked herring and chop it finely. Boil the eggs hard, cool, and peel them. Chop the yolks and whites separately.

  2. 2

    Lay up

    Lay the chopped herring, the chopped egg yolk, and the chopped egg white row by row on a serving dish.

  3. 3

    Garnish

    Garnish with lettuce leaves, sliced hard-boiled eggs, and tomatoes. Serve cold.

Changes from the original

Quantities are given in modern measures and units; "røkesild" is modernized to røykesild (smoked herring). The number of lettuce leaves and tomatoes is estimated, as the original does not give an amount.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 10) → 1949 (korrekturlest, s. 497)~93% av teksten endretfjernetlagt til
Egg med røkesild. 6 egg 2 store hakkede mellemstore røkesild 3 haardkokte hakkede egg salatblade tomater. Den hakkede sild 40 gr. smør 1 spiseskje fløte pepper salt. Eggene hårdkokes og kløves ito pålangs. Plommene tas ut og støtes med smøret, irøres sausen, de haardkokte egg, blomme kokte grønnsaker og den finhakkede, kokte skinke. Hver halve hvite hakket hver for sig, lægges rad for rad paa serveringsfatet. Pyntes fylles med salat, opskaarne haardkokte egg deigen; glatt over med en kniv. Eggene dyppes i pisket egg, vendes i støtt kavring. Like før anretningen kokes eggene i smult gryte, legges op på en serviett, i midten legges stekt persille og tomater. omkring kokte aspargestopper. Til 4 å 6 personer.

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Frequently asked questions

What is the dish made of?
Two large chopped smoked herring, three hard-boiled chopped eggs, lettuce leaves, and tomatoes. The dish is a cold small dish from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 10.
How should the dish be laid up?
The chopped herring and the eggs are laid row by row on the serving dish – egg yolk and egg white are chopped separately and laid in their own rows. Garnish with lettuce leaves, sliced hard-boiled eggs, and tomatoes.
How long does it take?
About 35 minutes in all, most of it spent hard-boiling and cooling the eggs before chopping.
Is the dish suited to anything in particular?
It is a cold small dish, well suited to a cold table or as a starter. The recipe serves 4.

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