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Rollmops (Rolled Herring) (salt sild)

Erken's rolled herring from 1914: soaked salt herring is filleted, filled with onion, pepper and whole mustard, rolled and placed in a marinade of oil, vinegar, pepper and sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 124 (falt i det fri)

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About the dish

A herring recipe from the fish chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). Salt herring was cheap everyday fare, and rolled herring was a common way to turn it into open-sandwich food or a cold starter.

How to make it

  1. 1

    Soak the herring

    Soak the herring in the usual way in cold water, and let it lie until it is suitably salty.

  2. 2

    Split and clean

    Split the herring in two along the backbone and remove all the bones.

  3. 3

    Add the filling

    Lay finely sliced onion on the herring fillets and sprinkle with pepper and whole mustard.

  4. 4

    Roll up

    Roll the fillets up tightly and place them in a crock or a dish.

  5. 5

    Pour over the sauce

    Mix oil, vinegar, pepper and sugar, and pour the mixture over the rolled herring. Let it stand cold until steeped through.

Changes from the original

Amounts have been given in modern measures (tsp/tbsp/dl), "knivsod" (knife point) is interpreted as a pinch. The method has been divided into numbered steps, but the content is unchanged.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 124) → Modernisert~86% av teksten endretfjernetlagt til
3 stk salt sild (utvannet). 1 stk løk 1/4 teske pepper (i fine skiver). 0,25 ts pepper. 1 teske ts hel sennep sennep. 3 spiseskeer olje ss olje. 1 spiseske eddik ss eddik. 1 knivsod knivsodd pepper (til sausen). 1 knivsod sukker. Silden vandes knivsodd sukker (til sausen). Vann ut paa silden på vanlig maate, deles måte i to efter rygbenet, fratages ben, belægges med kaldt vann, og la den i fine skiver skaarne løk, bestrøes med pepper, sennep, rulles tæt sammen, overheldes med ligge til den sammenblandede saus av er passe salt.. Del silden i to langs ryggbeinet og fjern alle bein.. Legg finskåret løk på sildefiletene og strø over pepper og hel sennep.. Rull filetene tett sammen og legg dem i en krukke eller et fat.. Bland olje, eddik, pepper og sukker. sukker, og hell blandingen over rullesilden. La den stå kaldt til den er gjennomtrukket.

Note til Modernisert

Mengder er satt i moderne mål (ts/ss/dl), «knivsod» er tolket som en knivsodd/klype. Fremgangsmåten er delt i nummererte trinn, men innholdet er uendret.

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Frequently asked questions

How long does rolled herring take?
The work itself is quick, but the herring must be soaked and the rolls must steep in the marinade – count on around 13 hours total (780 minutes) before serving.
How are the rolls made?
The herring is soaked in the usual way, split in two along the backbone and cleaned of bones. Each fillet is covered with onion in fine slices, sprinkled with pepper and whole mustard, and rolled up tightly.
What does the sauce consist of?
3 tablespoons oil, 1 tablespoon vinegar, a pinch of pepper and a pinch of sugar mixed together and poured over the rolls.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 124. It is meant for 3 herring and yields about 4 servings.

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