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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)

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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.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 121)~79% of the text changedremovedadded
4 stk salt salte sild eller matjessild (utvannet). 2 stk eggeplommer. eggeblommer 1 dl nøytral matolje. del. matolje 1 ss eddik. spiseske eddik 1 stk hardkokt haardkokt egg (finhakket). 1 ss tomatpuré. 1 stk sylteagurk (pickles) (finhakket). 1 ss persille (finhakket). spiseske tomatpuré 1 knivsodd salt. karse og tomatskiver (til pynt). Vann ut silden, ta av skinn finhakket pickles-agurk persille. Den utvandede sild befries for skind og bein ben og skjær fileten på skrå skjæres paa skraa i ca. 3 cm cm. brede stykker.. Rør stykker. 2 eggeplommer eggeblommer røres tykke og hvite med en knivsodd salt. Tilsett knivsod salt, tilsættes oljen dråpevis under stadig røring, og til sist eddiken.. Bland inn draapevis, tilsidst eddiken. Nu blandes det haardkokte, hakkede hardkokte egget, egg, den finhakkede agurken, kokte agurk, tomatpuréen og persillen.. Legg sildestykkene persillen i, de opskaarne sildestykker lægges i. Silden bør trække i sausen og la dem trekke minst 2 timer på kjølig sted timer, før anretning.. Legg silden opp på den anrettes. Lægges op paa et litt dypt fat, hell resten av sausen over og pynt fat; pyntes med karse og tomatskiver.

Note on Modernised

Målene er modernisert (1 del. olje = 1 dl, spiseske/teske = ss/ts). «Matolje» er angitt som nøytral olje. Trekketiden er lagt i kjøleskap av hygieniske grunner.

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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.

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