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Marinated herring

A cold appetizer of soaked salt herring cut into diagonal strips, covered with onion rings and doused with a marinade of vinegar, oil, pepper, sugar and capers, garnished with parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 123 (falt i det fri)

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About the dish

A simple, cold herring dish from the herring section of "Stor kokebok" (1914). Marinated herring belonged on the cold table and as an appetizer.

How to make it

  1. 1

    Cut the herring

    Cut the soaked herring, cleaned of skin and bones, into fine diagonal strips and lay them on a platter.

  2. 2

    Stir the sauce

    Mix the vinegar, pepper, sugar, oil and capers together into a marinade.

  3. 3

    Onion and serving

    Cut the cleaned onion into slices crosswise and lay the individual onion rings on the herring just before the marinade is poured over. Finally, sprinkle finely chopped parsley on top.

Changes from the original

Unclear fractional amounts in the OCR have been interpreted as ½ teaspoon pepper and ½ teaspoon sugar, and "1 caper" as 1 tablespoon of capers. The measures are otherwise unchanged, only the spelling modernized.

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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. 123) → 1949 (korrekturlest, s. 147)~45% av teksten endretfjernetlagt til
Ingredienser: 2 sild 1/2 teske ½ teskje pepper 1/2 — ½ teskje sukker 3 spiseskeer spiseskjeer olje 1 spiseske spiseskje eddik 1 spiseske ½ kapers 1 løk 1 spiseske spiseskje finhakket persille persille. Den utvandede utvannede sild, der er befridd for skind skinn og ben, skjæres i fine strimler paa skraa, lægges paa på skrå, legges på fat, overheldes overhelles følgende saus: eddik, pepper, sukker, olje, kapers blandes blandet sammen. Den rensede løk skjæres i skiver tversover, og de enkelte ringer av løken lægges paa silden, legges på siden, like før sausen heldes helles over. Strøes tilslut tilslutt med den finhakkede persille.

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Frequently asked questions

Must the herring be soaked first?
Yes, the recipe uses soaked herring. Salt herring is placed in water until suitably mild, and skin and bones are removed before it is cut into fine diagonal strips.
What does the marinade consist of?
Vinegar, pepper, sugar, oil and capers are mixed together: 3 tablespoons oil, 1 tablespoon vinegar, 1 tablespoon capers, 1/2 teaspoon pepper and 1/2 teaspoon sugar.
When is the onion added?
The onion is cut into slices crosswise, and the rings are laid on the herring just before the sauce is poured over. Finally it is sprinkled with 1 tablespoon of finely chopped parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 123. It is calculated for 4 servings and takes about 20 minutes, apart from soaking the herring.

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