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)
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.
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.
Cut up
Cut the herring into small squares. Cut potatoes, beets, and the cold meat into equally small cubes, and chop the onion finely.
Mix the salad
Mix everything gently together in a bowl.
Season
Stir in the cream and season to taste with pepper, sugar, and vinegar.
Garnish and serve
Arrange the salad on a platter and garnish with finely chopped hard-boiled egg, boiled carrot, beet, and parsley.
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.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Løk
Kremfløte
Egg
Gulrot
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Originalen har ingen mengdeangivelser; det er lagt inn veiledende mengder for 4–6 porsjoner. Spekesild er beholdt, men utvanning er beskrevet i moderne form. «Fløte» er tolket som usyret fløte, gjerne lett pisket.
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