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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 412)~85% of the text changedremovedadded
125 g tynn gr. makaroni (kokt og avkjølt). (tynde) 2 stk salathoder (revet i strimler). 150 g grønne bønner (haricots verts) (hermetiske eller ferdigkokte). gr. haricots verts, hermetiske 3 stk egg (hardkokte). 1 stk sylteagurk (lakeagurk) (i fine, avlange staver). lakeagurk 1 stk matjessild (renset og benfri). matjes-sild karse. Til sausen: 5 ss olje. spiseskeer olje 1 ss dessertske eddik (knapp). 0,25 ts pepper. salt (etter smak). karse (til pynt). Kok makaronien, avkjøl og skjær den i små stykker. Kok eggene hardt og del hvert ¼ teske pepper salt. Den kokte, i 8 båter på langs.. Riv salathodene smaastykker skaarne makaroni, de rensede, i strimler, skjær sylteagurken strimler oprevne salathoder, de i fine avlange staver og rens matjessilden for ben før du skjærer 8 dele paalangs opdelte egg samt den i fine stykker. Rens bønnene.. Bland makaroni, salat, egg, agurk, sild og bønner fine, langagtige stykker skaarne lakeagurk blandes godt sammen.. Rør sammen eddik, olje, med den rensede, for ben befriede og fint opskaarne matjes-sild og bønnerne. Til sausen blandes eddiken, oljen, pepper og salt til en jevn dressing.. Hell sausen over godt sammen. Sausen paaheldes salaten, bland forsiktig og det hele blandes vel med to gafler, legg opp på lægges op paa et fat og pynt pyntes med karse.

Note on Modernised

Mengdene til sausen er hentet fra sideoppsettets sausliste (olje, eddik, pepper, salt). Gram er beholdt, «haricots verts» er oversatt til grønne bønner (hermetiske eller frosne), og trinnene er skilt ut i moderne rekkefølge.

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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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