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H. Schønberg ErkenArkivet
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Rogn

3 recipes · Fisk

3 rogn recipes from the “Big Cookbook,” in the fisk category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Caviar preparation (alternative recipe)

    Caviar preparation from 3 kg cod or trout roe, salted for 3 days and mixed with oil, smoke acid and spices. From Erken's Stor kokebok, 1949.

  • Caviar preparation (simple recipe)

    Simple caviar from 750 g fresh roe, stirred with cream, salt and pepper and served ice-cold with onion and toast. From Erken's Stor kokebok, 1949.

  • Roast roe

    Roast roe after Henriette Schønberg Erken: 1 kg of roe turned in flour, salt and pepper and roasted in a hot oven for about 1 hour. From the Big Cookbook, 1949.