Herring pudding I

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Fet fisk, s. 96 (falt i det fri)

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1
Prepare the herring
Clean the herring and leave it in water overnight. Remove the skin, head, backbone and all the small bones, and cut the herring into small pieces.
2
Layer in a dish
Slice the boiled, cold potatoes and layer them with the herring in a greased ovenproof dish.
3
Make the egg mixture
Stir the flour and milk together and add the beaten eggs and pepper. Pour the mixture over the herring and potatoes.
4
Bake
Bake the pudding in the oven for about half an hour. Serve with melted butter and beetroot.

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