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Salt herring

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Opskrifter på grunnlag av komitéens opgaver – lørdag middag, s. 41 (falt i det fri)

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How to make it

  1. 1

    Soak the herring

    Wash the herring and put it in water for a few hours, or overnight if it is very salty.

  2. 2

    Prepare the herring

    Open the herring along the belly and remove the innards. Keep the milt (isteren), which is served with the herring. Skin the herring or not, as you like. If you do not cut off the fillets, cut off the head and tail after the herring has been skinned.

  3. 3

    Serve

    Arrange the herring neatly on a dish. Serve with pickled beetroot or stewed swede, boiled or baked potatoes, butter and flatbread. Oranges for dessert.

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