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Herring with Oil

Erken 1914: soaked salt herring cut into pieces and turned in a cold sauce of hard-boiled egg yolks, oil, vinegar and cream with mustard, sugar, pepper and parsley; garnished with onion, beets and hard-boiled egg.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 122 (falt i det fri)

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About the dish

A cold herring dish from the herring section of "Stor kokebok". The sauce is an egg-yolk sauce of the same type as old-fashioned rémoulade, and the dish belongs to the cold table.

How to make it

  1. 1

    Cut the herring

    Cut the soaked, cleaned herring into 4–6 pieces on an angle.

  2. 2

    Make the sauce

    Rub the hard-boiled egg yolks smooth and stir in cream, oil and vinegar. Strain the sauce and add sugar, mustard, parsley and pepper.

  3. 3

    Plate

    Dip the herring pieces in the sauce and set them on a platter or in a bowl. Pour the rest of the sauce over.

  4. 4

    Garnish

    Garnish with onion rings, beets and hard-boiled egg.

Changes from the original

Teaspoon and tablespoon measures kept, "cooking oil" modernized to neutral cooking oil, "knife tip" converted to a pinch. The method is set out in numbered steps.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 122) → 1949 (korrekturlest, s. 147)~82% av teksten endretfjernetlagt til
2 Ingredienser: 4 sild 2 eggeblommer (haardkokte) eggeplommer 2 spiseskeer spiseskjeer matolje 1 teske teskje eddik 2 spiseskeer spiseskjeer fløte 1 knivsod knivsodd sukker ¼ teske ½ teskje fransk sennep ¼ teske pepper 1 spiseske spiseskje finhakket persille løk, rødbeter og haardkokt egg til pynt. ½ teskje pepper. Den utvandede, rensede utvannede sild befries for skinn og ben og skjæres i 4—6 stykker paa skråa. De haardkokte eggeblommer gnides fine, irøres fløten, oljen strimler på skrå, blandes med de kokte, i strimler skårne poteter og eddiken, siles, tilsættes sukker, sennep, persille de rå grovhakkede epler. Grønnsakene blandes, overhelles olje, eddik og pepper. Sildestykkerne dyppes i denne saus, lægges paa fat eller vase Silden legges op, og den tiloversblevne saus heldes sausen helles over. Pyntes med løk, rødbeter og haardkokt egg.

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Frequently asked questions

Must the herring be soaked first?
Yes, the recipe uses soaked, cleaned herring. Salt herring is put in water (preferably a few hours or overnight) and rinsed before it is cut into 4–6 pieces on an angle.
How do I make the sauce?
Two hard-boiled egg yolks are rubbed smooth, and cream (2 tbsp), cooking oil (2 tbsp) and vinegar (1 tsp) are stirred in. The mixture is strained, and you add sugar, ¼ tsp French mustard, chopped parsley and ¼ tsp pepper.
How is the dish served?
The herring pieces are dipped in the sauce and set on a platter or in a dish, and the rest of the sauce is poured over. Garnish with onion, beets and hard-boiled egg. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 122, and makes 4 servings.

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