Soaked salted herring cut in strips and arranged with piles of diced vegetables and capers, dressed with French dressing. From Erken's Big Cookbook (1949), p. 458.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 458 (falt i det fri)
The dish is a simple cold arrangement in which the vegetables are placed in small piles around the herring.
Cut the herring
Cut the soaked herring into coarse diagonal strips and place it on a dish.
Add vegetables
Arrange small piles of diced carrot, potato, white roots, chopped capers and beetroot around the herring.
Dress
Pour French dressing over. Mayonnaise can be served with it.
Note
Note: If the mayonnaise is made with raw egg yolks, use fresh eggs and serve it promptly.
The book gives no quantities. Carrots and potatoes are written as diced, following the text.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Gulrot
Potet
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