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Cold fish and starters

5 recipes · Fish

5 cold fish and starters recipes from the “Big Cookbook,” in the fish category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Salmon, cold (saumon froid)

    Erken's cold salmon (1914): salmon cooked in a spiced court-bouillon, cooled in the stock and garnished with herbs, lobster roe and stuffed tomatoes.

  • Cold Trout (truite froide)

    Cold trout from Erken (1914): cooked like cold salmon and set on a tomato base with tarragon and chervil, covered with fish aspic and chilled.

  • Shrimp with Cod Roe

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

  • Shrimp and Caviar

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

  • Cod Liver Gratin

    French-inspired appetizer from Erken 1914: boiled cod liver and oysters in buttered shells with white sauce, topped with rusk and butter and gratinated.