Why must the herring be soaked?

The herring is salted, and soaking draws out the salt so the dish does not become too salty. The herring should also be skinned and boned before it is cut into narrow strips on an angle.

How is the sauce made?

Melt 60 g butter, add 1 tablespoon of chopped onion and let it sweat a couple of minutes. Stir in 20 g wheat flour, thin with 1 1/2 dl meat stock and 1 dl cream, cook down to a smooth sauce, strain it and stir in finely chopped parsley.

How is the dish built up?

Grease an ovenproof dish, lay slices of boiled potato in the bottom, pour over a little sauce, then chopped hard-boiled egg yolks and herring. Continue in layers until the dish is full; the top layer should be potatoes, and the dish is strewn with grated cheese and melted butter.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 123. It makes 4 servings and takes about 60 minutes.

Herring and Potatoes

Name: Herring and Potatoes
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 3 pcs cured herring (soaked, without skin and bones); 800 g boiled potatoes (sliced); 60 g butter; 1 tbsp chopped onion; 20 g wheat flour; 1.5 dl meat stock; 1 dl cream; 1 tbsp finely chopped parsley; 2 pcs hard-boiled eggs (the yolks are used); 1 tbsp grated sharp cheese; 1 tbsp melted butter (for drizzling)

Oven-baked dish of soaked cured herring in strips layered with boiled potato slices, chopped hard-boiled egg yolks and an onion-cream sauce, gratinated with grated cheese and melted butter for 15 minutes.

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

Be the first to rate

About the dish

A warm herring bake from the herring chapter of "Stor kokebok" (1914). Soaked cured herring layered with boiled potatoes and an onion sauce – typical household food where cheap salt herring was stretched with potatoes.

How to make it

1
Prepare the herring
The soaked herring, cleaned of skin and bones, is cut into narrow strips on an angle.
2
Make the sauce
Melt the butter, add the chopped onion and let it sweat a couple of minutes. Stir in the flour, thin with meat stock and cream, and cook to a smooth sauce. Strain the sauce and stir in the finely chopped parsley.
3
Build the dish
Lay slices of boiled potato in the bottom of a greased ovenproof dish. Pour over a little sauce, add chopped hard-boiled egg yolks and herring. Continue in layers until the dish is full.
4
Topping
The last layer should be sauce. Strew over grated cheese and drizzle with melted butter.
5
Baking
Bake in a hot oven (about 220 °C (430 °F)) for 15 minutes and serve.

Changes from the original

Deciliters and grams are kept, but converted to modern measures where needed (1½ dl stock, 1 dl cream). Specified the amount of potatoes, which the original does not give. Oven temperature stated in degrees (220 °C (430 °F)).

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 123) → 1949 (korrekturlest, s. 147)~35% av teksten endretfjernetlagt til

Ingredienser: 3 sild kokte poteter 60 gr. smør 1 ~~spiseske~~ spiseskje hakket løk 20 gr. hvetemel ~~1 1/2~~ 1½ del. ~~kjøtkraft~~ kjøttkraft 1 del. fløte 1 ~~spiseske~~ spiseskje finhakket persille 2 ~~haardkokte~~ hårdkokte egg 1 ~~spiseske~~ spiseskje skarp, reven ost ~~1 —~~ ½ smeltet smør. Den ~~utvandede~~ utvannede sild, der er befridd for ~~skind~~ skinn og ben, skjæres i smale strimler ~~paa skraa. Smørret~~ på skrå. Smøret smeltes, ~~tilsættes~~ tilsettes den hakkede løk, og efter et par minutters forløp røres melet i; ~~spædes~~ spes med kraften og fløten; koker ~~ind~~ inn til en jevn saus, ~~der~~ som siles og irøres den finhakkede persille. I ~~bunden~~ bunnen av en ~~smurt,~~ smurt ildfast form ~~lægges~~ legges skiver av de kokte poteter; herover ~~heldes~~ helles litt av sausen, ~~derpaa~~ derpå de ~~haardkokte,~~ hårdkokte, hakkede ~~eggeblommer~~ eggeplommer og silden. ~~Saaledes fyldes~~ Således fylles formen ~~fuld~~ full lagvis. Det ~~sidste~~ siste lag skal være saus, ~~der~~ som strøes med den revne ost og dryppes med det smeltede smør. Steker i varm ovn 15 minutter.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why must the herring be soaked?: The herring is salted, and soaking draws out the salt so the dish does not become too salty. The herring should also be skinned and boned before it is cut into narrow strips on an angle.
How is the sauce made?: Melt 60 g butter, add 1 tablespoon of chopped onion and let it sweat a couple of minutes. Stir in 20 g wheat flour, thin with 1 1/2 dl meat stock and 1 dl cream, cook down to a smooth sauce, strain it and stir in finely chopped parsley.
How is the dish built up?: Grease an ovenproof dish, lay slices of boiled potato in the bottom, pour over a little sauce, then chopped hard-boiled egg yolks and herring. Continue in layers until the dish is full; the top layer should be potatoes, and the dish is strewn with grated cheese and melted butter.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 123. It makes 4 servings and takes about 60 minutes.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!