flipSalted Herring and Neufchâtel Cheese on a Trencher
Salted Herring and Neufchâtel Cheese on a Trencher
Why this dish? William crossed the Channel with a huge fleet in 1066. Salted fish and Norman cheeses were the food that kept on board and during long campaigns — the fuel of the conquest.
A campaign snack: desalted and grilled salted herring, placed with a creamy Norman cheese on a slice of brown bread. The robust ration that travelled in the ships and packs of men-at-arms.
Do you think one conquers a kingdom on an empty stomach? Before crossing the Channel, we filled the ships with herrings in brine and cheeses from our pastures — things that keep without rotting. The fish was desalted in seawater then passed over the embers; the cheese held in its cloth. That is what led my men to Hastings, and me to the crown.
- •Salted herrings — two per man (preserved protein)
- •Fresh Norman cheese (type Neufchâtel) — a piece (nourishing fat)
- •Brown bread (rye and wheat) — a thick slice (trencher and base)
- •Raw onion — a little (seasoning)
Salted Herring and Neufchâtel Cheese on a Trencher
A campaign snack: desalted and grilled salted herring, placed with a creamy Norman cheese on a slice of brown bread. The robust ration that travelled in the ships and packs of men-at-arms.
Why this dish? William crossed the Channel with a huge fleet in 1066. Salted fish and Norman cheeses were the food that kept on board and during long campaigns — the fuel of the conquest.
Do you think one conquers a kingdom on an empty stomach? Before crossing the Channel, we filled the ships with herrings in brine and cheeses from our pastures — things that keep without rotting. The fish was desalted in seawater then passed over the embers; the cheese held in its cloth. That is what led my men to Hastings, and me to the crown.
Ingredients (period version)
- Salted herrings — two per man (preserved protein)
- Fresh Norman cheese (type Neufchâtel) — a piece (nourishing fat)
- Brown bread (rye and wheat) — a thick slice (trencher and base)
- Raw onion — a little (seasoning)
Ingredients
- Salted herring fillets (or mild smoked herring) — 2 fillets (fish)
- Neufchâtel or other creamy Norman cheese — 80 g (cheese)
- Rye country bread — 2 thick slices (base)
- Red onion — 1/2 (garnish)
- Verjuice or cider — a drizzle (to soften the fish)
Method
- Desalt the herring fillets in cold water for 1 to 2 hours, changing the water once.
- Pat dry, then quickly pan-fry or grill, or drizzle with cider.
- Lightly toast the rye bread slices.
- Spread the bread with creamy cheese, top with herring and a few thin onion slices.
- Eat with your hands, as in campaign.
How it was made : Salting and smoking herring allowed it to keep for months — it was a strategic commodity for Norman ports. Fresh cheeses like the ancestor of Neufchâtel (one of Normandy's oldest cheeses) accompanied the brown bread of commoners and soldiers alike.
The contemporary twist : ‘Conqueror's Tartine’ version: a rye toast, whipped cheese, herring, and quick-pickled onions in cider — perfect as an appetiser.
William the Conqueror · Charactorium
