What kind of meat can I use in Finnish salad?

This is a leftovers salad: use about a small plateful of leftover ham, roast, game or fish. The meat is cut into fine strips.

Why does the salad need to rest before serving?

The salad should rest for 1–2 hours after the dressing is mixed in, so the flavors meld. That is why the total time is around 110 minutes.

What is the dressing made of?

3 tablespoons oil, 1 tablespoon vinegar, pepper, salt and 1 tablespoon sour cream are stirred together and poured over the meat, anchovy fillets, apple and cucumber.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 417, in the chapter on salads and light dishes.

Finnish Salad

Finnish salad from Schønberg Erken 1914: slivered leftover meat, game or fish tossed with finely cut anchovy fillets, apple and cucumber in a dressing of oil, vinegar, pepper, salt and sour cream; rests 1–2 hours before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 417 (falt i det fri)

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About the dish

From the chapter "Salads, omelets, light dishes" in Henriette Schønberg Erken's Stor kokebok (1914). A classic leftovers salad in which boiled ham, roast, game or fish get new life alongside anchovy fillets, apple and cucumber.

How to make it

1
Cut the meat
Cut the leftover meat or fish into fine strips and place them in a bowl.
2
Clean and cut the add-ins
Clean the anchovy fillets and cut them finely. Cut the apple and cucumber into fine dice or strips, and mix everything well with the meat.
3
Make the dressing
Stir together the oil, vinegar, pepper, salt and sour cream.
4
Toss and let rest
Pour the dressing over the meat, anchovy fillets, apple and cucumber and toss gently. Let the salad rest, chilled, for 1–2 hours before serving.

Changes from the original

Amounts are converted to modern measures (a plateful ≈ 3 dl of cut meat), "sardeller" is interpreted as anchovy/sardine fillets, and the method is broken into steps. Salt and pepper are given as "to taste."

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 417) → 1949 (korrekturlest, s. 462)~30% av teksten endretfjernetlagt til

1 liten ~~tallerkenfuld~~ tallerkenfull skinke-, stek-, ~~vildt-~~ vilt- eller fiskerester 200 gr. sardeller 1 eple 1 agurk 3 ~~spiseskeer~~ spiseskjeer olje 1 ~~spiseske~~ spiseskje eddik pepper salt 1 ~~spiseske~~ spiseskje sur fløte. Kjøttet skjæres i fine strimler og blandes godt sammen med de rensede, ~~finskaarne~~ finskårne sardeller og det ~~finskaarne~~ finskårne eple og agurk. Olje, eddik, pepper, ~~salt~~ salt, og sur fløte røres sammen, ~~heldes~~ helles over det ~~opskaarne kjøt,~~ opskåret kjøtt, sardeller, eple og agurk. Salaten bør ~~staa~~ stå 1 å 2 ~~timer,~~ timer før den serveres.

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Frequently asked questions

What kind of meat can I use in Finnish salad?: This is a leftovers salad: use about a small plateful of leftover ham, roast, game or fish. The meat is cut into fine strips.
Why does the salad need to rest before serving?: The salad should rest for 1–2 hours after the dressing is mixed in, so the flavors meld. That is why the total time is around 110 minutes.
What is the dressing made of?: 3 tablespoons oil, 1 tablespoon vinegar, pepper, salt and 1 tablespoon sour cream are stirred together and poured over the meat, anchovy fillets, apple and cucumber.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 417, in the chapter on salads and light dishes.

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