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Herring Salad with Beet Sauce

Herring salad with beet sauce from Erken's Stor kokebok (1914): finely cut herring, cold meat, beets, potatoes, hard-boiled egg, and onion mixed into a cooled butter-thickened sauce of meat stock with egg yolks, pepper, mustard, beet vinegar, and oil or cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 411 (falt i det fri)

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About the dish

A richer herring salad in which the ingredients are mixed into a cold, thickened sauce of butter, flour, and meat stock with added egg yolks and beet vinegar. From the chapter "Salads, omelettes, side dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914).

How to make it

  1. 1

    Cut up

    Cut herring, meat, beets, potatoes, and hard-boiled egg into small cubes. Mix everything well together with the finely chopped onion, and cucumber and apple if using.

  2. 2

    Boil the sauce

    Melt the butter, stir in the flour, and thin with the meat stock. Bring the sauce to a boil and take it off the heat.

  3. 3

    Finish the sauce cold

    When the sauce is completely cold, stir in the egg yolks, pepper, mustard, beet vinegar, and oil or cream.

  4. 4

    Mix the salad

    Mix the salad together with the sauce using two forks and arrange it on a platter.

Changes from the original

"Teacup" has been converted to about 1.5 dl. Unclear fractional amounts in the OCR are interpreted as ¼ teaspoon, and the oil amount as 1½ tablespoons. The units are modernized (gr. → g, dl. → dl). Herring is understood as soaked salt-cured herring or matjes herring.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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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. 411) → 1949 (korrekturlest, s. 456)~42% av teksten endretfjernetlagt til
1 i liten teskaal teskål sild 1 i — — kjøt 1 kjøtt i — — rødbeter 1 i — — poteter 1 i — — haardkokt hårdkokt egg 1 teske i teskje finhakket løk agurker og epler, hvis man har. Saus. Saus: 40 gr. smør 20 gr. hvetemel 2 del. kjøtkraft kjøttkraft 2 eggeblommer ¼ teske eggeplommer ½ teskje pepper ¼ ½ — sennep 2 spiseskeer spiseskjeer rødbeteeddik 1½ spiseske spiseskje olje eller fløte. Alt skjæres smaat smått op, blandes godt sammen og røres i sausen: Smelt smørret, smøret, rør i melet, spæd spe med kraften, gi det et opkok og ta det av ilden. Naar varmen. Når det er koldt, haves eggeblommerne has eggeplommene i samt krydderier og olje eller fløte. Salaten blandes sammen ved hjælp hjelp av to gafler. Til 8 å 10 personer.

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Frequently asked questions

What does the herring salad consist of?
Equal parts (one small teacup of each) herring, meat, beets, potatoes, and hard-boiled egg, plus 1 teaspoon finely chopped onion. If you have cucumber and apples, they can be included too.
How do I make the beet sauce?
Melt 40 g butter, stir in 20 g wheat flour, and thin with 2 dl meat stock. Bring it to a boil and take it off the heat. When the sauce is cold, stir in 2 egg yolks, ¼ tsp pepper, ¼ tsp mustard, 2 tablespoons beet vinegar, and 1½ tablespoons oil or cream.
Why must the sauce be cooled before adding the egg yolks?
The egg yolks must not coagulate. The recipe is clear that the sauce is taken off the heat and the egg yolks, spices, and oil/cream are only stirred in once it is cold.
How is the salad mixed?
Everything is cut up small, mixed well, and stirred into the sauce – mix gently using two forks, as Schønberg Erken recommends in Stor kokebok (1914, p. 411).

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