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)

Be the first to rate

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.

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.

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 148)~81% of the text changedremovedadded

~~3 stk salt~~ 6 sild ~~(utvannet, uten skinn og bein).~~ 3 ~~stk hardkokte~~ hård kokte egg ~~(skåret i skiver).~~ 4 ~~stk poteter (kokte,~~ poteter, kokte i ~~skiver). 1 stk~~ løk ~~(finhakket).~~ 25 ~~g smør. 2,5 dl~~ gr. smør 4 teskje pepper 1 knivsodd salt Yi I. fløte ~~(originalen: ¼ liter).~~ 2 ~~stk egg.~~ egg 1 ss spiseskje finhakket persille. ~~1 klype salt (originalen: 1 knivsodd). 0,25 ts pepper. Skjær den utvannede silden, fri~~ Den utvannede, for skinn og ~~bein,~~ ben befridde sild skjæres i små firkanter. ~~Sett ovnen på 180 °C.. Hakk løken fint og brun den svakt i smøret.. Smør et~~ Et ildfast fat smøres med ~~smør~~ smør, og ~~legg~~ heri legges lagvis ~~inn sild, hardkokte egg~~ silden, de hård kokte, i ~~skiver, potetskiver~~ skiver skårne egg og ~~brunet løk. Fortsett lagvis til~~ potetskiver. Løken hakkes fint og brunes svakt i smøret, legges i formen; således fort settes å fylle formen lagvis, inntil den er ~~nesten full.. Visp fløten~~ omtrent full. Fløten vispes med de to ~~eggene, rør inn~~ egg, irøres salt, pepper og ~~persille,~~ persille og ~~hell blandingen~~ helles i ~~formen.. Stek~~ formen som steker i ~~middels varm~~ middelsvarm ovn ~~(ca. 180 °C) i omtrent ½~~ ca. y 2 time. ~~Serveres.~~ Serveres varm.

Note on Modernised

Liter- og grammål er omregnet til moderne mål (2½ dl fløte, 25 g smør). «Knivsod» er gjort om til klype, «middels varm ovn» er angitt som 180 °C. Fremgangsmåten er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!