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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 147) → Modernised~88% of the text changedremovedadded
Ingredienser: 4 2 stk salt sild (utvannet og renset). 2 stk eggeplommer (hardkokte). 2 spiseskjeer matolje ss nøytral matolje. 1 teskje eddik ts eddik. 2 spiseskjeer fløte ss fløte. 1 knivsodd klype sukker ½ teskje (originalen: 1 knivsodd). 0,25 ts fransk sennep (dijonsennep). 0,25 ts pepper. 1 spiseskje ss finhakket persille ½ teskje pepper. Den utvannede sild befries for skinn og ben og skjæres persille. 1 stk løk (til pynt). rødbeter (til pynt). 1 stk hardkokt egg (til pynt). Skjær den utvannede, rensede silden i strimler 4–6 stykker på skrå, blandes med skrå.. Gni de kokte, i strimler skårne poteter hardkokte eggeplommene fine og de rå grovhakkede epler. Grønnsakene blandes, overhelles olje, eddik rør inn fløte, olje og pepper. Silden legges op, eddik. Sil sausen og tilsett sukker, sennep, persille og pepper.. Dypp sildestykkene i sausen helles over. og legg dem på fat eller i en skål. Hell resten av sausen over.. Pynt med løkringer, rødbeter og hardkokt egg.

Note on Modernised

Teskje- og spiseskjemål beholdt, «matolje» modernisert til nøytral matolje, «knivsod» omregnet til en klype. Fremgangsmåten er satt opp i nummererte trinn.

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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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