How long must the salted herring be soaked?

The herring is soaked in water overnight – around 12 hours. You can use plain water or half milk and half water.

Do I have to remove the skin and bones?

The skin is peeled off. The bones can be removed or left in, whichever you prefer – the recipe leaves it optional.

What is the herring served with?

Finely sliced onion and parsley, as stated in Schønberg Erken's "Stor kokebok" from 1914 (p. 120).

Why use milk in the soaking?

Half milk and half water is an option given in the recipe; the milk gives the herring a milder flavor than soaking in water alone.

Salted herring

Name: Salted herring
Prep time: 15 min
Cook time: 11 h 45 min
Total time: 12 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs salted herring (whole, split); 0.5 l water (or half milk, half water for soaking); 1 pcs onion (finely sliced); 2 tbsp parsley (finely chopped)

Erken's simplest salted-herring dish: the herring is soaked overnight in water or milk-and-water, skinned and boned, and served raw with finely sliced onion and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 120 (falt i det fri)

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About the dish

The simplest form of preparing salted herring in Erken's herring section: soaking and serving raw with onion and parsley. Salted herring was a cheap, everyday food in Norwegian homes in the early 1900s.

How to make it

1
Soak the herring
Place the herring in water, or in half milk and half water, and let it sit overnight.
2
Clean
Peel off the skin and remove the bones if desired.
3
Serve
Place the herring on a platter and serve with finely sliced onion and chopped parsley, ideally with boiled potatoes and flatbread.

Changes from the original

No quantities are given in the original; guideline amounts for 4 servings have been added. The method is divided into steps and written in modern language.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 120) → 1949 (korrekturlest, s. 144)~67% av teksten endretfjernetlagt til

Silden ~~utvandes~~ utvannes natten over i ~~vand~~ vann eller halvt melk, halvt ~~vand. Skindet flaaes~~ vann. Skinnet flåes av, og benet ~~borttages~~ borttas eller ikke, som man vil. Silden serveres med ~~finskaaren løk~~ finskåren løk, persille, rødbeter, smør, flatbrød og ~~persille.~~ kokte poteter. På avlangt fat legges først en potetskive, herpå en rødbeteskive, utstukket rund, litt mindre enn potetskiven, derpå...

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Frequently asked questions

How long must the salted herring be soaked?: The herring is soaked in water overnight – around 12 hours. You can use plain water or half milk and half water.
Do I have to remove the skin and bones?: The skin is peeled off. The bones can be removed or left in, whichever you prefer – the recipe leaves it optional.
What is the herring served with?: Finely sliced onion and parsley, as stated in Schønberg Erken's "Stor kokebok" from 1914 (p. 120).
Why use milk in the soaking?: Half milk and half water is an option given in the recipe; the milk gives the herring a milder flavor than soaking in water alone.

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