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Salt Herring in Cases

Salt herring in cases from Erken 1914: soaked herring in strips is layered with slices of boiled potatoes in small molds together with onion cooked in butter, sprinkled with rusk crumbs and parsley, and heated 10 minutes in a low oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 121 (falt i det fri)

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About the dish

"Æsker" (cases) were small paper molds or individual molds used for warm starters and small dishes in bourgeois homes around 1900. The dish is a simple way to turn salt herring into a fine individual serving.

How to make it

  1. 1

    Prepare the herring

    Cut the soaked herring into small pieces or fine strips.

  2. 2

    Slice the potatoes

    Cut the boiled, cold potatoes into thin slices.

  3. 3

    Cook the onion in butter

    Chop the onion finely and let it cook in the butter until completely tender.

  4. 4

    Fill the molds

    Put a very little of the onion butter in each small mold. Then layer herring and potatoes until the mold is full, and spread the rest of the onion butter over the top.

  5. 5

    Sprinkle over

    Sprinkle with crushed rusk crumbs and finely chopped parsley.

  6. 6

    Bake and serve

    Place the molds in a low oven (about 175 °C (345 °F)) for 10 minutes and serve at once.

Changes from the original

Measurements modernized (25 gr. butter = 25 g). The number of potatoes is estimated. The oven temperature for "low oven" is set at about 175 °C (345 °F). Use small ovenproof individual molds instead of paper cases.

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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. 121) → 1949 (korrekturlest, s. 146)~39% av teksten endretfjernetlagt til
2 sild 1 løk 25 gr. smør kokte poteter støtt kavring finhakket persille. persille 2 sild. Den utvandede utvannede sild skjæres op i smaa små stykker eller fine strimler. De kokte, kolde poteter skjæres i tynde tynne skiver. Den rensede løk hakkes fin fin, og koker i smørret, smøret til løken er ganske mør. I hver æske eske eller liten form haves has ganske litt av løksmørret; derpaa lægges løksmøret; derpå legges lagvis silden og poterne, potetene til æsken esken er fuld. Løksmørret lægges herpaa, full. Løksmøret legges herpå, strøes med støtt kavring og finhakket persille. Æskerne sættes Eskene settes i svakt varm ovn i 10 minutter. Serveres.

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Frequently asked questions

Does the herring need to be soaked first?
Yes, the recipe uses soaked salt herring. The salted herring is placed in water to draw out the salt before being cut into small pieces or fine strips.
How long should the cases stay in the oven?
About 10 minutes in a low oven - just long enough for the dish to heat through. Then it is served at once.
How are the layers arranged in the mold?
A little of the onion butter (finely chopped onion cooked tender in 25 g butter) in the bottom of each case or small mold, then layers of herring and slices of boiled, cold potatoes until the mold is full. The rest of the onion butter on top, and finally crushed rusk crumbs and finely chopped parsley.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok from 1914, page 121. It is intended for 4 servings and uses 2 herrings.

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