Why is the total time so long?

Because the salt-cured herring must be soaked overnight (about 10 hours). The preparation itself is quick: the herring is filleted, dried on a cloth, and cut into small squares.

What does the salad consist of?

Soaked salt-cured herring, cold boiled or fried meat, cold boiled potatoes, onion, and beets. Everything is cut into small squares and mixed with cream, pepper, sugar, and vinegar.

How is the herring salad garnished?

With finely chopped hard-boiled eggs, carrots, beets, and parsley.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 412. It serves 6.

Herring Salad

Name: Herring Salad
Prep time: 40 min
Cook time: 9 h 20 min
Total time: 10 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 2 pcs salt-cured herring (soaked overnight); 250 g cold boiled or fried meat (in small cubes); 500 g cold boiled potatoes (in small cubes); 1 pcs onion (finely chopped); 250 g boiled beets (in small cubes); 1 tsp sugar; 2 tbsp vinegar (to taste); 2 dl cream; pepper (to taste); 2 pcs hard-boiled eggs (for garnish); 1 pcs boiled carrot (for garnish); parsley (for garnish)

Classic Norwegian herring salad from Erken's Stor kokebok 1914: soaked salt-cured herring, cold meat, potatoes, onion, and beets mixed with cream, vinegar, sugar, and pepper, garnished with hard-boiled egg and parsley.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 412 (falt i det fri)

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About the dish

Herring salad was a fixture on the cold buffet and a typical way to use up leftover boiled or fried meat. Erken gives no quantities in this recipe – it was meant to be made "to taste" and according to what one had on hand.

How to make it

1
Soak the herring
Place the salt-cured herring in plenty of cold water overnight. Fillet it, lay it on a cloth, and dry it well.
2
Cut up
Cut the herring into small squares. Cut potatoes, beets, and the cold meat into equally small cubes, and chop the onion finely.
3
Mix the salad
Mix everything gently together in a bowl.
4
Season
Stir in the cream and season to taste with pepper, sugar, and vinegar.
5
Garnish and serve
Arrange the salad on a platter and garnish with finely chopped hard-boiled egg, boiled carrot, beet, and parsley.

Changes from the original

The original has no quantity indications; guiding amounts for 4–6 servings have been added. Salt-cured herring is kept, but soaking is described in modern form. "Cream" is interpreted as sweet cream, preferably lightly whipped.

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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. 412) → 1949 (korrekturlest, s. 457)~95% av teksten endretfjernetlagt til

~~Spekesild kjøt poteter, kolde, kokte løk rødbeter pepper sukker~~ Sildesalat. I. 2 salte sild 2 hårdkokte egg 4 spiseskjeer matolje eddik ~~fløte. Silden utvandes natten over, flækkes, lægges paa et klæde~~ 2 teskjeer sennep ⅛ teskje pepper 4 spiseskjeer fløte 2 spiseskjeer gressløk. Gni eggeplommene ut med krydderiene og ~~tørres, skjæres op~~ i ~~smaa firkanter tillikemed poteterne, løk, rødbeter~~ skje olje, resten av oljen has i vekselvis med eddiken, sist has fløten i. Til sausen blandes eddiken, hakk eggekviten og ~~det kokte eller stekte, kolde kjøt. Blandes sammen~~ gressløken og ~~irøres fløten samt pepper, sukker, eddik. Kan pyntes~~ bland i sausen. Utmerket som smørgåsrett med ~~finhakkede, haardkokte egg, gulerøtter, rødbeter og persille.~~ kokte poteter.

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Frequently asked questions

Why is the total time so long?: Because the salt-cured herring must be soaked overnight (about 10 hours). The preparation itself is quick: the herring is filleted, dried on a cloth, and cut into small squares.
What does the salad consist of?: Soaked salt-cured herring, cold boiled or fried meat, cold boiled potatoes, onion, and beets. Everything is cut into small squares and mixed with cream, pepper, sugar, and vinegar.
How is the herring salad garnished?: With finely chopped hard-boiled eggs, carrots, beets, and parsley.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 412. It serves 6.

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