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.

Herring with Oil

Name: Herring with Oil
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs salt herring (soaked and cleaned); 2 pcs egg yolks (hard-boiled); 2 tbsp neutral cooking oil; 1 tsp vinegar; 2 tbsp cream; 1 pinch sugar (original: 1 knife tip); 0.25 tsp French mustard (Dijon mustard); 0.25 tsp pepper; 1 tbsp finely chopped parsley; 1 pcs onion (for garnish); beets (for garnish); 1 pcs hard-boiled egg (for garnish)

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