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Dutch Herring Salad

Dutch herring salad from Erken 1914: cooked macaroni, lettuce strips, green beans, hard-boiled egg wedges, pickled cucumber and matjes herring mixed with a simple dressing of oil, vinegar, pepper and salt, garnished with cress.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 412 (falt i det fri)

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About the dish

Erken brought international salads into the chapter on salads and light dishes. This "Dutch" variant combines matjes herring with macaroni, canned green beans and hard-boiled eggs – an early Norwegian pasta salad with a simple vinaigrette.

How to make it

  1. 1

    Prepare

    Cook the macaroni, cool it and cut it into small pieces. Hard-boil the eggs and cut each into 8 lengthwise wedges.

  2. 2

    Cut up the rest

    Tear the heads of lettuce into strips, cut the pickled cucumber into fine oblong sticks and clean the matjes herring of bones before cutting it into fine pieces. Clean the beans.

  3. 3

    Mix

    Mix the macaroni, lettuce, egg, cucumber, herring and beans together well.

  4. 4

    Make the dressing

    Stir together the vinegar, oil, pepper and salt to a smooth dressing.

  5. 5

    Arrange

    Pour the dressing over the salad, toss gently with two forks, arrange on a platter and garnish with cress.

Changes from the original

The amounts for the dressing are taken from the page layout's sauce list (oil, vinegar, pepper, salt). Grams are kept, "haricots verts" is translated to green beans (canned or frozen), and the steps are separated out in modern order.

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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. 412) → 1949 (korrekturlest, s. 456)~51% av teksten endretfjernetlagt til
125 gr. makaroni (tynde) (tynne) 2 salathoder 150 gr. haricots verts, hermetiske 3 egg 1 i lakeagurk 1 i matjes-sild karse. Til sausen: 5 spiseskeer olje 1 dessertske eddik ¼ teske pepper salt. Den kokte, i smaastykker skaarne småstykker skårne makaroni, de rensede, i strimler oprevne salathoder, de i 8 dele paalangs deler på langs opdelte egg samt den i fine, langagtige langaktige stykker skaarne skårne lakeagurk blandes godt sammen med den rensede, for ben befriede befridde og fint opskaarne matjes-sild opskårne matjessild og bønnerne. bønnene. Gni eggeplommene ut med krydderiene og i skje olje, resten av oljen has i vekselvis med eddiken, sist has fløten i. Til sausen blandes eddiken, oljen, pepper og salt godt sammen. Sausen paaheldes påhelles salaten, og det hele blandes vel med to gafler, lægges legges op paa på et fat og pyntes med karse. Til sausen: i spiseskje eddik 5 spiseskjeer olje ¾ teskje pepper salt.

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Frequently asked questions

What is the salad made of?
Cooked thin macaroni (125 g), 2 heads of lettuce torn into strips, 150 g canned haricots verts, 3 hard-boiled eggs cut into 8 lengthwise wedges, 1 brined cucumber in fine oblong strips and 1 cleaned, boneless matjes herring finely chopped. Garnished with cress.
How is the dressing made?
Mix 5 tablespoons oil, 1 dessert spoon vinegar, ¼ teaspoon pepper and salt together well. Pour over the salad and toss gently with two forks before arranging it on a platter.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 412. It is intended for 4 servings and takes about 45 minutes.

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