Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Herring and Potatoes

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. 1

    Prepare the herring

    The soaked herring, cleaned of skin and bones, is cut into narrow strips on an angle.

  2. 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. 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. 4

    Topping

    The last layer should be sauce. Strew over grated cheese and drizzle with melted butter.

  5. 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.

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)~76% of the text changedremovedadded
Ingredienser: 3 stk spekesild (utvannet, uten skinn og bein). 800 g sild kokte poteter (i skiver). 60 g smør. gr. smør 1 ss spiseskje hakket løk. løk 20 g hvetemel. 1,5 dl kjøttkraft. gr. hvetemel 1½ del. kjøttkraft 1 dl fløte. del. fløte 1 ss spiseskje finhakket persille. persille 2 stk hardkokte hårdkokte egg (eggeplommene brukes). 1 ss revet skarp ost. 1 ss spiseskje skarp, reven ost ½ smeltet smør (til dryppning). smør. Den utvannede silden, som sild, der er renset befridd for skinn og bein, ben, skjæres i smale strimler på skrå.. Smelt smøret, tilsett skrå. Smøret smeltes, tilsettes den hakkede løken løk, og la den surre efter et par minutter. Rør inn melet, spe minutters forløp røres melet i; spes med kjøttkraft og fløte, kraften og kok fløten; koker inn til en jevn saus. Sil sausen saus, som siles og rør inn irøres den finhakkede persillen.. Legg skiver av kokte poteter i persille. I bunnen av en smurt, smurt ildfast form. Hell over form legges skiver av de kokte poteter; herover helles litt saus, legg på av sausen, derpå de hårdkokte, hakkede hardkokte eggeplommer og sild. Fortsett lagvis til silden. Således fylles formen er full.. full lagvis. Det siste laget lag skal være saus. Strø over revet saus, som strøes med den revne ost og drypp dryppes med smeltet smør.. Stek det smeltede smør. Steker i varm ovn (ca. 220 °C) i 15 minutter og server. minutter.

Note on Modernised

Desiliter og gram er beholdt, men omregnet til moderne mål der det trengs (1½ dl kraft, 1 dl fløte). Spesifisert mengde poteter, som originalen ikke oppgir. Ovnstemperatur angitt i grader (220 °C).

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

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!