Soaked salt herring is split, each half wrapped in buttered paper and fried in a pan until the paper is golden brown; served in the paper with hot potatoes, cold butter, and flatbread.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 120 (falt i det fri)
A rustic way to fry herring in the pan: each herring half is wrapped in buttered paper, so the herring steam-fries and the smell is kept down. Served directly in the paper.
Soak and clean
Soak the herring in cold water overnight. Skin it and split the herring into two halves.
Wrap
Brush a piece of white paper (parchment paper) with melted butter and place each herring half in its own paper.
Fry
Fry the packets in butter in the pan until the paper is golden brown, a few minutes on each side.
Serve
Serve the herring in the paper with hot potatoes, cold butter, and flatbread.
White paper is today naturally replaced with parchment paper. The method is divided into steps and written in modern language; the amounts are kept.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Potet
Product data and prices via Kassalapp. Prices are updated daily and may vary.
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