Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Herring Pancake

Herring pancake from Erken 1914: cleaned small herring without head and tail are dredged in flour and salt, fried packed close together in browned butter, flipped with a lid, and covered with whisked egg with milk/cream and finely cut chives before frying to light brown. Egg and cream can be omitted.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 119 (falt i det fri)

Be the first to rate

About the dish

An everyday dish from the herring chapter of "Stor kokebok" (1914): small herring fried close together in the pan like a cake and bound with an egg mixture – simple, cheap, and filling food.

How to make it

  1. 1

    Clean the herring

    Clean the herring, cut off the head and tail, and dry the fish well.

  2. 2

    Bread

    Dredge the herring in flour mixed with salt.

  3. 3

    Fry

    Brown the butter lightly in the pan and lay the herring close together in the pan.

  4. 4

    Flip the cake

    Flip the herring cake with the help of a lid and fry it on the other side.

  5. 5

    Egg and chives

    Whisk the eggs well with milk or cream, stir in finely cut chives, and pour the mixture over the herring.

  6. 6

    Finish frying

    Continue frying until the cake is light brown. The egg and cream can be omitted if you prefer.

Changes from the original

"2 l. anchovy herring" has been kept as a volume measure with an approximate weight given. "Spoons of milk" and the original's "cream" in the method have been combined into milk or cream. Butter or fat is given as butter. Modern spelling in the 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.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 119) → 1949 (korrekturlest, s. 144)~43% av teksten endretfjernetlagt til
Ingredienser: 2 1. l. ansjossild 1 spiseske spiseskje salt 3 spiseskeer spiseskjeer mel 50 gr. smør eller fett 3 2 egg 3 skeer skjeer melk græsløk. gressløk. Silden renses, avskjæres hode og hale, tørres, vendes i det blandede mel og salt. Smørret Smøret brunes let lett i panden, pannen, og heri lægges legges silden tæt ind tett inn til hinanden. hinannen. Vendes ved hjælp hjelp av et lok, lokk, stekes paa på den anden annen side, overheldes overhelles eggene, godt vispet med fløten melken og irørt den finskaarne græsløk. finskårne gressløk. Stekes lysebrun. Eggene og fløten melken kan sløifes, om man liker det bedre.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which herring is used, and how is it prepared?
The recipe uses anchovy herring (about 2 liters). The herring is cleaned, the head and tail cut off, dried, and dredged in a mixture of 3 tablespoons flour and 1 tablespoon salt.
How is the pancake fried?
Lightly brown 50 g butter or fat in the pan, lay the herring close together, flip it with the help of a lid, and fry the other side. Then pour over 3 eggs well whisked with 3 spoons milk/cream and finely cut chives, and fry until light brown. Total time about 40 minutes.
Do I have to use egg and cream?
No. Erken writes that the eggs and cream can be omitted if you prefer – then it becomes plain fried herring in the pan.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 119. It serves 4.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!