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

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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