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Herring Patties and Herring Soup

Herring patties: herring fillets are paired two by two, pounded flat, dipped in milk and seasoned rusk crumbs, and fried golden brown in butter. Served with carrot or pea stew; the trimmings go into herring soup.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 116 (falt i det fri)

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About the dish

Erken teaches making full use of the whole ingredient: the patties are fried from the fillet, while the bones, heads, and tails go into herring soup (see separate recipe).

How to make it

  1. 1

    Prepare the herring

    Clean the herring and remove the skin and bones. Put two fillet halves back together; for larger herring, fold the half fillet double.

  2. 2

    Pound

    Pound the patties slightly flat.

  3. 3

    Bread

    Dip the herring in milk and then in rusk crumbs mixed with salt and pepper.

  4. 4

    Fry

    Fry the patties nicely golden brown in butter or fat.

  5. 5

    Serve

    Serve with carrot stew or pea stew. Use the bones, heads, and tails for herring soup.

Changes from the original

Quantities missing from the original have been estimated in modern measures (milk, rusk, butter, salt, and pepper). "Støtt kavring" = crushed rusk/breadcrumbs.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 140) → Modernised~83% of the text changedremovedadded
Silden renses, flekkes fra 12 stk store, ferske sild (renset og filetert). 2 dl melk (til vending). 1 teskje pepper (etter smak). 2 teskjeer salt (etter smak). 2 dl knust kavring (griljermel). 100 g smør eller stekefett. Rens silden og flekk den fri for skinn og ben, bein. Legg to halve legges fileter sammen igjen; på større sild bøies bøyes den halve sild sammen i to; bankes litt. Silden vendes silden dobbelt.. Bank karbonadene litt flate.. Vend silden i melk, pepper, salt melk og støtt deretter i kavring blandet med salt og stekes pepper.. Stek karbonadene pent brun brune i smør eller fett. Gulerot fett.. Server med gulrotstuing eller ertestuing serveres til. ertestuing. Bruk bein, hoder og haler til sildesuppe.

Note on Modernised

Mengder som mangler i originalen er anslått i moderne mål (melk, kavring, smør, salt og pepper). «Støtt kavring» = knust kavring/griljermel.

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Frequently asked questions

How do I prepare the herring for patties?
Clean the herring, remove the skin and bones, and put two fillet halves back together. For larger herring, fold the half fillet double. Pound it slightly flat before breading.
What is the herring breaded in?
The herring is dipped in milk, pepper, salt, and crushed rusk (dried rusk crumbs), and fried nicely golden brown in butter or fat.
What is served with the herring patties?
The recipe recommends carrot or pea stew as a side.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 116. It serves 6 using 12 large fresh herring and takes about 45 minutes.

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