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Herring in rémoulade sauce

Herring in rémoulade sauce from Kogebog for skole og hjem (1900): soaked herring is filleted, boned and cut into diagonal pieces, then covered with a sauce of hard-boiled egg yolk mashed with mustard and stirred with chopped onion, parsley and capers or cucumber. Source: Erken & Caroline Steen.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 145 (falt i det fri)

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About the dish

Sild i remuladesaus fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Oppskriften viser tilbake til utvanningen av salt sild («som ovenfor») og serverer den med en enkel, eggeplommebasert remulade med sennep, løk, persille og kapers.

How to make it

  1. 1

    Prepare the herring

    Soak the herring as described for salt herring, fillet it and remove the bone. Cut the herring into diagonal pieces.

  2. 2

    Make the sauce

    Mash the hard-boiled egg yolk with half a tablespoon of mustard, and stir in the chopped onion, the parsley and capers or cucumber.

  3. 3

    Arrange

    Pour the sauce over the herring pieces.

Changes from the original

Mål er beholdt; theske omregnet til ts og spiseske til ss. «1 — kapers» er tolket som «1 theske kapers» etter linjen over. Utvanningen forutsettes gjort som i «Salt sild».

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Frequently asked questions

What kind of rémoulade is this?
A simple, early rémoulade made from hard-boiled egg yolk mashed with mustard and stirred with chopped onion, parsley and capers – without the mayonnaise that modern rémoulade often has.
Can I use cucumber instead of capers?
Yes, the original gives the choice: 'capers or a little cucumber'. A little chopped pickled cucumber gives the same tart note.

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