Why must the herring be soaked first?

The recipe uses salted herring. It must be soaked (put in cold water) to draw out the salt, otherwise the dish becomes too salty. Then the skin and bones are removed, and the herring is cut into small squares.

How is the dish built up?

An ovenproof dish is greased with butter, and you layer in herring, slices of hard-boiled egg and potato slices, plus finely chopped onion lightly browned in butter. Continue in layers until the dish is nearly full.

How long and at what heat should it bake?

The cream is whisked with 2 eggs, salt, pepper and parsley, poured over, and the dish is baked in a moderate oven for about ½ hour. With soaking and preparation, the total time is around 65 minutes.

What ingredients are needed for 4 servings?

3 herring, 3 hard-boiled eggs, 4 boiled potatoes, 1 onion, 25 g butter, ¼ liter cream, 2 eggs, 1 tablespoon finely chopped parsley, salt and ¼ teaspoon pepper. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 122.

Herring in the Russian Style

Name: Herring in the Russian Style
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 3 pcs salt herring (soaked, without skin and bones); 3 pcs hard-boiled eggs (cut into slices); 4 pcs potatoes (boiled, sliced); 1 pcs onion (finely chopped); 25 g butter; 2.5 dl cream (original: ¼ liter); 2 pcs eggs; 1 tbsp finely chopped parsley; 1 pinch salt (original: 1 knife tip); 0.25 tsp pepper

Erken 1914: a layered dish of soaked salt herring, hard-boiled egg slices, boiled potato slices and browned onion, covered with cream whisked with egg, salt, pepper and parsley, baked about 30 minutes in a moderate oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 122 (falt i det fri)

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About the dish

A layered herring bake – the forerunner of today's herring gratin – from the herring section of "Stor kokebok". The dish was a typical way to use salt herring in a warm dinner dish.

How to make it

1
Prepare the herring
Cut the soaked herring, free of skin and bones, into small squares. Set the oven to 180 °C (355 °F).
2
Brown the onion
Chop the onion finely and brown it lightly in the butter.
3
Build the dish
Grease an ovenproof dish with butter and layer in herring, sliced hard-boiled eggs, potato slices and browned onion. Continue in layers until the dish is nearly full.
4
Pour over the egg mixture
Whisk the cream with the two eggs, stir in salt, pepper and parsley, and pour the mixture into the dish.
5
Bake
Bake in a moderate oven (about 180 °C (355 °F)) for roughly ½ hour. Serve.

Changes from the original

Liter and gram measures are converted to modern measures (2½ dl cream, 25 g butter). "Knife tip" is turned into a pinch, "moderate oven" is given as 180 °C (355 °F). The method is broken into numbered steps.

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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. 122) → 1949 (korrekturlest, s. 148)~53% av teksten endretfjernetlagt til

3 6 sild 3 ~~haardkokte~~ hård kokte egg 4 poteter, kokte 1 i løk 25 gr. smør ~~¼ l.~~ 4 teskje pepper 1 knivsodd salt Yi I. fløte 2 egg 1 ~~spiseske~~ spiseskje finhakket ~~persille 1 knivsod salt ¼ teske pepper.~~ persille. Den ~~utvandede,~~ utvannede, for ~~skind~~ skinn og ben befridde sild skjæres i ~~smaa~~ små firkanter. Et ildfast fat smøres med smør, og heri ~~lægges~~ legges lagvis silden, de ~~haardkokte,~~ hård kokte, i skiver ~~skaarne~~ skårne egg og ~~potetesskiver.~~ potetskiver. Løken hakkes fint og brunes svakt i ~~smørret, lægges~~ smøret, legges i formen; ~~saaledes fortsættes at fylde~~ således fort settes å fylle formen lagvis, ~~indtil~~ inntil den er omtrent ~~fuld.~~ full. Fløten vispes med de to egg, irøres salt, pepper og persille og ~~heldes i formen, der sættes ind~~ helles i ~~ovnen. Steker~~ formen som steker i ~~middels varm~~ middelsvarm ovn ca. ½ y 2 time. ~~Serveres.~~ Serveres varm.

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Frequently asked questions

Why must the herring be soaked first?: The recipe uses salted herring. It must be soaked (put in cold water) to draw out the salt, otherwise the dish becomes too salty. Then the skin and bones are removed, and the herring is cut into small squares.
How is the dish built up?: An ovenproof dish is greased with butter, and you layer in herring, slices of hard-boiled egg and potato slices, plus finely chopped onion lightly browned in butter. Continue in layers until the dish is nearly full.
How long and at what heat should it bake?: The cream is whisked with 2 eggs, salt, pepper and parsley, poured over, and the dish is baked in a moderate oven for about ½ hour. With soaking and preparation, the total time is around 65 minutes.
What ingredients are needed for 4 servings?: 3 herring, 3 hard-boiled eggs, 4 boiled potatoes, 1 onion, 25 g butter, ¼ liter cream, 2 eggs, 1 tablespoon finely chopped parsley, salt and ¼ teaspoon pepper. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 122.

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