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Smørblandinger

4 recipes · Varme og kolde smaaretter

4 smørblandinger recipes from the “Big Cookbook,” in the varme og kolde smaaretter category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Crayfish butter

    Crayfish butter 1914: 60 g crayfish shells and meat (not the tails) pounded with 125 g butter and pressed through a cloth.

  • Horseradish Butter

    Horseradish butter 1914: 200 g butter is creamed with a little boiling water and mixed with 30 g grated horseradish; made like mustard butter.

  • Shrimp Butter

    Shrimp butter from Erken's Stor kokebok 1914: equal parts peeled shrimp and butter pounded with a little lobster color and finely strained; used on canapés. Lobster butter is made the same way.

  • Mustard Butter (sennep)

    Mustard butter 1914: 200 g butter is creamed pale with 1 tbsp boiling water, flavored with 1 tsp mustard and a little lemon juice. Used on canapés with ham or tongue.