Kald fisk og forretter

Erken's recipe for cold salmon from 1914: the salmon is cooked whole or in slices in a spiced court-bouillon of water, vinegar, salt, carrots, parsley stalks, thyme, bay, and whole pepper, cooled in the stock and arranged with a rich garnish of herbs, lobster roe, stuffed tomatoes, and eggs, with cold sauces such as green herb butter or horseradish butter.

Cold trout à la truite froide: the trout is cooked like cold salmon, the fillets are laid together with tarragon, chervil, and lobster roe on a set tomato base (tomatoes, butter, white base sauce, gelatin, and half-whipped cream) and covered with fish aspic. Chilled on ice; the tomato base can be swapped for shrimp, lobster, crayfish, or vegetables.

Sliced boiled cod roe browned in butter and mixed with shrimp and boiled cauliflower; served cold in mayonnaise or warm in cauliflower sauce.

A cold canapé from 1914: round buttered bread with a lemon slice, caviar stirred with onion, lemon juice, and cayenne, capers in the center, and peeled shrimp arranged around.

French-inspired appetizer: boiled cod liver in small pieces is mixed with oysters, seasoned, placed in buttered shells with a little white sauce, topped with rusk crumbs and butter and gratinated for 10–15 minutes at about 180°C.