Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Herring à la Russe (harengs à la russe)

Herring à la russe from Erken 1914: soaked salt or matjes herring is cut into angled pieces and laid in a homemade mayonnaise with hard-boiled egg, pickle, tomato purée and parsley, left to steep two hours and garnished with cress and tomato.

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

Be the first to rate

About the dish

A cold herring dish in French-Russian style that shows how mayonnaise and tomato purée made their entrance into Norwegian bourgeois kitchens around 1900. The dish belonged to the cold table.

How to make it

  1. 1

    Prepare the herring

    Soak the herring, remove the skin and bones and cut the fillet on an angle into pieces about 3 cm wide.

  2. 2

    Make the mayonnaise

    Beat 2 egg yolks thick and pale with a knife tip of salt. Add the oil drop by drop while stirring constantly, and finally the vinegar.

  3. 3

    Mix the sauce

    Mix in the chopped hard-boiled egg, the finely chopped gherkin, the tomato purée and the parsley.

  4. 4

    Put the herring in the sauce

    Lay the herring pieces in the sauce and let them steep at least 2 hours in a cool place before plating.

  5. 5

    Plate

    Arrange the herring on a slightly deep platter, pour the rest of the sauce over and garnish with cress and tomato slices.

Changes from the original

The measures are modernized (1 del. oil = 1 dl, spoonful/teaspoon = tbsp/tsp). "Cooking oil" is specified as a neutral oil. The steeping time is placed in the refrigerator for hygienic reasons.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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)~42% av teksten endretfjernetlagt til
(Harengs à la russe.) 4 salte sild eller matjessild 2 eggeblommer 1 eggeplommer ¼ del. matolje 1 spiseske spiseskje eddik 1 haardkokt hårdkokt egg 1 spiseske spiseskje tomatpuré 1 ¼ — finhakket pickles-agurk ¼ — — persille. Den utvandede utvannede sild befries for skind skinn og ben og skjæres paa skraa på skrå i 3 cm. brede stykker. 2 eggeblommer eggeplommer røres tykke og hvite med en knivsod knivsodd salt, tilsættes tilsettes oljen draapevis, tilsidst dråpevis, tilsist eddiken. Nu blandes det haardkokte, hårdkokte, hakkede egg, den kokte agurk, tomatpuréen og persillen i, de opskaarne opskårne sildestykker lægges legges i. Silden bør trække trekke i sausen 2 timer, timer før den anrettes. Lægges Legges op paa på et litt dypt fat; pyntes med karse og tomatskiver.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which herring can I use?
The recipe uses 4 salt herring or matjes herring. The herring must be soaked beforehand, then cleaned of skin and bones.
How is the herring cut?
The soaked and cleaned herring is cut on an angle into pieces about 3 cm wide.
How long must the dish stand before serving?
The herring should steep in the sauce for 2 hours before plating. The total time is therefore around 150 minutes.
How is the sauce made, and how is the dish garnished?
Two egg yolks are beaten thick and pale with a knife tip of salt, the oil (1 deciliter) is added drop by drop, and finally the vinegar. Then chopped hard-boiled egg, gherkin, tomato purée and parsley are mixed in. The dish is arranged on a slightly deep platter and garnished with cress and tomato slices.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!