Why does the recipe take almost two days?

Because the salt herring must be soaked for two days before it is used. The preparation itself — grilling the bread and stirring the herring butter — takes only a few minutes.

How do I make the herring butter?

The soaked herring is chopped and pressed through a colander, then stirred together with 125 g butter, a pinch of onion, a pinch of paprika and 1 tablespoon finely chopped parsley. Everything is mixed well.

Which bread is used, and how is it treated?

French bread. The slices are grilled lightly in butter and cut out into round slices before the herring butter is spread on.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 6, in the chapter on hot and cold small dishes — open sandwiches and canapés. Given for 6 servings.

Grilled Bread with Salt Herring

Name: Grilled Bread with Salt Herring
Prep time: 30 min
Cook time: 48 h
Total time: 48 h 30 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 pcs salt herring (soaked for 2 days); 125 g butter (room temperature, for the herring butter); 0.25 tsp onion (finely chopped or grated (1 pinch)); 0.25 tsp paprika powder ((1 pinch)); 1 tablespoon parsley (finely chopped); 10 slices white bread (French loaf) (cut out round); 50 g butter (for grilling)

Grilled bread with salt herring (Erken 1914): 2 soaked salt herring pressed through a colander and stirred with 125 g butter, a little onion, paprika and chopped parsley; spread on round white bread canapés grilled in butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 6 (falt i det fri)

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About the dish

Salt herring was a staple in Norwegian households, and here Erken uses it in a seasoned herring butter on small grilled canapés.

How to make it

1
Soak the herring
Put the salt herring in water and let it soak for two days. Change the water.
2
Grill the bread
Cut out round white bread slices and grill them lightly in butter.
3
Make the herring butter
Chop the herring, press it through a colander and stir it together with the 125 g butter, onion, paprika and parsley. Mix everything well.
4
Assemble
Spread the herring butter on the grilled, round bread slices and serve.

Changes from the original

"1 knife-point" is converted to about 1/4 teaspoon. The onion is specified as finely chopped/grated. Measurements are otherwise kept, but rendered in modern units.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 6) → 1949 (korrekturlest, s. 9)~38% av teksten endretfjernetlagt til

Ristet brød eller toast. 2 sild 125 gr. smør ~~1 knivsod~~ x knivsodd løk 1 — paprika 1 ~~spiseske~~ spiseskje finhakket persille franskbrød smør. ~~Brødskiverne ristes let i smørret.~~ Silden ~~utvandes~~ utvannes i to ~~dage,~~ døgn, renses, hakkes, presses gjennem dørslag og røres sammen med de 125 gr. smør, løk, paprika og persille. Alt blandes godt og smøres ~~paa~~ på de ~~ristede,~~ i smør ristede utstukne, runde brødskiver.

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Frequently asked questions

Why does the recipe take almost two days?: Because the salt herring must be soaked for two days before it is used. The preparation itself — grilling the bread and stirring the herring butter — takes only a few minutes.
How do I make the herring butter?: The soaked herring is chopped and pressed through a colander, then stirred together with 125 g butter, a pinch of onion, a pinch of paprika and 1 tablespoon finely chopped parsley. Everything is mixed well.
Which bread is used, and how is it treated?: French bread. The slices are grilled lightly in butter and cut out into round slices before the herring butter is spread on.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 6, in the chapter on hot and cold small dishes — open sandwiches and canapés. Given for 6 servings.

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