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.

Eggs with smoked herring

Name: Eggs with smoked herring
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs large smoked herring (cleaned and finely chopped); 3 pcs hard-boiled eggs (yolk and white chopped separately); 2 pcs hard-boiled eggs (for garnish, sliced); 4 pcs lettuce leaves (for garnish); 2 pcs tomatoes (for garnish)

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

In stores now

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

Egg
- X-tra Egg S/M 12stkX-TRAca. kr 26,50 · Coop
- Bakketun Egg 10pk 673gBAKKETUNca. kr 59,90 · Coop

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 497)~95% of the text changedremovedadded

~~2 stk store røykesild (renset og finhakket). 3 stk hardkokte egg (plomme og hvite hakkes hver for seg). 2 stk hardkokte~~ Egg med røkesild. 6 egg ~~(til pynt, oppskåret). 4 stk salatblad (til pynt).~~ 2 ~~stk tomater (til pynt). Rens røykesilden og hakk den fint. Kok eggene hardt, avkjøl~~ mellemstore røkesild 40 gr. smør 1 spiseskje fløte pepper salt. Eggene hårdkokes og ~~skrell dem. Hakk plommer~~ kløves ito pålangs. Plommene tas ut og ~~hviter hver for seg.. Legg den hakkede silden, den hakkede eggeplommen~~ støtes med smøret, irøres sausen, de kokte grønnsaker og den ~~hakkede eggehviten rad for rad på et serveringsfat.. Pynt~~ finhakkede, kokte skinke. Hver halve hvite fylles med ~~salatblad, oppskårne hardkokte 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. Serveres kaldt.~~ omkring kokte aspargestopper. Til 4 å 6 personer.

Note on Modernised

Mengder er angitt i moderne mål og enheter; «røkesild» er modernisert til røykesild. Antall salatblad og tomater er anslått, da originalen ikke oppgir mengde.

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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.

Equipment for this dish

Smoking equipment →Smokers, chips and briquettes – smoke your own fish and meat, as Erken describes.Foodstuff.no

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