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Stuffed herring

Fresh herring stuffed with a filling made from the other herring, anchovies and egg, brushed with egg and fried in butter. Served with browned butter and a hollowed-out tomato. From Erken's Stor kokebok (1949), p. 807.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 807 (falt i det fri)

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About the dish

The dish appears in the chapter on nursing and invalid cookery in the 1949 edition, as a small portion. It uses fresh herring and is garnished with tomato.

How to make it

  1. 1

    Prepare the herring

    Clean the herring and take out the bones. Scrape one of the herring fine.

  2. 2

    Make the stuffing

    Stir the cleaned, rubbed anchovies and half of the egg into the scraped herring. Season with salt and pepper.

  3. 3

    Stuff and fry

    Fill the stuffing into the other herring. Brush with the rest of the egg and fry in butter.

  4. 4

    Serve

    Serve with browned butter and a hollowed-out tomato filled with a few tomato slices or toasted mushrooms.

Changes from the original

Quantities are as in the original. Cucumber appears only in the ingredient list with no use in the text, which is noted. «Rubbed» anchovy is kept.

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 807) → Modernised~75% of the text changedremovedadded
250 gr. sild, 2 stk fersk (2) sild (ca. 250 g til sammen; renset og uten bein). 2 stk ansjos (rensede og utgnidde). 1 stk egg (halvparten i farsen, resten til pensling). salt (etter smak). pepper (etter smak). 20 gr. g smør (til steking). smør (til å brune og servere til). 1 stk tomat agurk. Silden renses, (uthulet). tomatskiver eller ristet sopp (til å fylle tomaten). agurk (nevnes bare i ingredienslisten). Rens silden og benene tas ut. Den ta ut benene. Skrap den ene sild skrapes fin, irøres silden fin.. Rør den rensede, utgnidde ansjos, ansjosen og det halve egg; krydres. Denne deig fylles egget inn i den annen sild, denne pensles skrapte silden. Krydre med salt og pepper.. Fyll farsen inn i den andre silden. Pensle med resten av egget og stekes stek i smør. Serveres smør.. Server med brunet smør og en uthulet tomat, hvori tomat som er lagt fylt med noen tomatskiver eller ristet sopp.

Note on Modernised

Mengder er som i originalen. Agurk står kun i ingredienslisten uten bruk i teksten, og det er notert. «Utgnidd» ansjos er beholdt.

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Frequently asked questions

How many herring are needed?
Two fresh herring, about 250 g in all. One is scraped for the stuffing and the other is stuffed.
What are the anchovies for?
The anchovies are rubbed and stirred into the scraped herring with half the egg to make the stuffing.
Why is the recipe under invalid cookery?
It appears in the chapter on nursing and invalid cookery in the 1949 edition, in a small portion for one.

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