Why should the herring be soaked first?

The herring in the recipe is salt cured herring. Soaking in cold water draws out the salt so the fish becomes mild enough to eat as a cold starter. Then the skin and bones are removed, but the head is left on so the herring can be reassembled as a whole and cut into centimeter-thick slices.

How is the rémoulade sauce made?

Onion, tarragon leaves and parsley get a boil-up in water, the water is pressed off well, and they are chopped together with the capers. The yolks of the hard-boiled eggs are rubbed smooth with the mustard, and the chopped vegetables are stirred in. A knife tip of spinach green gives the sauce a green color.

What are the egg whites used for, and where does the recipe come from?

The recipe uses only the egg yolks in the sauce; the whites can be chopped and strewn over as garnish. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 123, and makes about 4 servings.

Herring in Rémoulade Sauce

Name: Herring in Rémoulade Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 3 pcs cured herring (soaked, without skin and bones); 2 pcs onion; 2 pcs tarragon leaves; 1 bunch parsley (small); 1 tbsp capers; 3 pcs hard-boiled eggs (the yolks are used); 1 tsp mustard; 1 pinch spinach green (green coloring, may be omitted)

Soaked cured herring cut into centimeter-thick slices and reassembled as a whole fish, covered with a green rémoulade sauce of hard-boiled egg yolks, mustard and blanched chopped onion, tarragon, parsley and capers.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 123 (falt i det fri)

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About the dish

A cold herring dish with a green, egg-based sauce from the herring section of "Stor kokebok" (1914). Spinach green was used as a natural green coloring in the kitchens of the era.

How to make it

1
Prepare the herring
Clean the soaked herring of skin and bones, but leave the head on. Reassemble the herring as a whole and cut it crosswise into centimeter-thick slices. Set the slices on a platter in the herring's shape.
2
Blanch the vegetables
Give the cleaned onion, the tarragon leaves and the parsley a boil-up in water. Press the water off well and chop the onion, tarragon and parsley together with the capers.
3
Stir the sauce
Rub the hard-boiled egg yolks smooth with the mustard and stir the chopped vegetables into the mixture. Add a pinch of spinach green for color.
4
Serve
Pour the sauce over the herring and serve cold.

Changes from the original

The quantities are kept. "Knife tip of spinach green" is given as a pinch of green spinach coloring (may be omitted). The method continues on the next page in the original and has been assembled here.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1914 (proofread, p. 123)~82% of the text changedremovedadded

3 ~~stk spekesild (utvannet, uten skinn og bein).~~ sild 2 ~~stk løk.~~ løk 2 ~~stk estragonblad.~~ estragonblade 1 ~~bunt~~ liten bundt persille ~~(liten).~~ 1 ~~ss kapers.~~ spiseske kapers 3 ~~stk hardkokte~~ haardkokte egg ~~(eggeplommene brukes).~~ 1 ~~ts sennep.~~ teske sennep 1 ~~klype spinatgrønt (grønnfarge, kan sløyfes). Rens den utvannede silden~~ knivsod spinatgrønt. Den utvandede sild befries for ~~skinn~~ skind og ~~bein, men la~~ ben; hodet ~~sitte på. Legg silden sammen~~ skjæres ikke bort. Silden lægges igjen sammen som ~~hel og skjær den~~ hel, skjæres i centimetertykke skiver tvers ~~over. Legg skivene på fat i sildens form.. Gi den~~ over; overheldes følgende saus: Den rensede ~~løken,~~ løk, estragonbladene og persillen gives et ~~oppkok~~ opkok i ~~vann. Press vannet~~ vand; vandet presses godt ~~fra og hakk løk, estragon~~ fra, hvorefter løken, estragonbladene og ~~persille~~ persillen hakkes sammen med ~~kapersen.. Gni de hardkokte eggeplommene ut~~ kapersen. De haardkokte eggeblommer utgnides med ~~sennepen og rør~~ sennepen; de hakkede ~~grønnsakene inn i blandingen. Tilsett en klype spinatgrønt for farge.. Hell sausen over silden og server kald.~~ grønsaker røres heri.

Note on Modernised

Mengdene er beholdt. «Knivsod spinatgrønt» er angitt som en klype grønn spinatfarge (kan sløyfes). Fremgangsmåten fortsetter på neste side i originalen og er satt sammen her.

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Frequently asked questions

Why should the herring be soaked first?: The herring in the recipe is salt cured herring. Soaking in cold water draws out the salt so the fish becomes mild enough to eat as a cold starter. Then the skin and bones are removed, but the head is left on so the herring can be reassembled as a whole and cut into centimeter-thick slices.
How is the rémoulade sauce made?: Onion, tarragon leaves and parsley get a boil-up in water, the water is pressed off well, and they are chopped together with the capers. The yolks of the hard-boiled eggs are rubbed smooth with the mustard, and the chopped vegetables are stirred in. A knife tip of spinach green gives the sauce a green color.
What are the egg whites used for, and where does the recipe come from?: The recipe uses only the egg yolks in the sauce; the whites can be chopped and strewn over as garnish. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 123, and makes about 4 servings.

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