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Fisk og skalldyr

7 recipes · Smørbrød

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

  • Anchovy and egg

    Open sandwich with anchovy and egg after Henriette Schønberg Erken: chopped egg yolk and white kept apart, with an anchovy fillet in the groove, on white bread. From 1949.

  • Anchovy bread

    Anchovy bread after Henriette Schønberg Erken: white bread with tomato purée, olive marinated in sherry, anchovy fillets in oil and chopped hard-boiled egg. From 1949.

  • Fish forcemeat and prawns

    Open sandwich with fish forcemeat and prawns after Henriette Schønberg Erken: a thin slice of fish pudding on pale bread, garnished with prawns, lobster roe and truffle. From 1949.

  • Lobster in mayonnaise

    Open sandwich with lobster in mayonnaise after Henriette Schønberg Erken: lobster pieces and coarsely cut lettuce on white bread, with mayonnaise and endive or cress. From 1949.

  • Boiled fish and mayonnaise

    Open sandwich with boiled fish and mayonnaise after Henriette Schønberg Erken: boneless leftover fish with lemon, mayonnaise and chopped capers. From the Big Cookbook, 1949.

  • Smoked salmon and egg

    Open sandwich with smoked salmon and egg after Henriette Schønberg Erken: a round slice of bread with chopped hard-boiled egg, salmon strips and finely chopped truffle. From 1949.

  • Fried fish and tomatoes

    Open sandwich with fried fish and tomatoes after Henriette Schønberg Erken: fried fish fillet with slanting slices of tomato and cucumber in French dressing. From 1949.