Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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. 1

    Cut the meat

    Cut the leftover meat or fish into fine strips and place them in a bowl.

  2. 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. 3

    Make the dressing

    Stir together the oil, vinegar, pepper, salt and sour cream.

  4. 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."

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 417) → Modernised~81% of the text changedremovedadded
3 dl rester av kokt skinke, stek, vilt eller fisk (ca. 1 liten tallerkenfuld skinke-, stek-, vildt- eller fiskerester tallerkenfull). 200 gr. g sardeller (ansjosfileter) (rensede). 1 eple stk eple. 1 agurk stk agurk. 3 spiseskeer olje ss matolje. 1 spiseske eddik ss eddik. pepper (etter smak). salt (etter smak). 1 spiseske ss sur fløte. Kjøttet skjæres fløte (crème fraîche). Skjær kjøtt- eller fiskerestene i fine strimler og blandes godt sammen med de rensede, finskaarne sardeller legg dem i en bolle.. Rens sardellene og det finskaarne skjær dem fint. Skjær eple og agurk. Olje, agurk i fine terninger eller strimler, og bland alt godt sammen med kjøttet.. Rør sammen olje, eddik, pepper, salt og sur fløte røres sammen, heldes fløte.. Hell dressingen over det opskaarne kjøt, kjøtt, sardeller, eple og agurk. Salaten bør staa 1 å 2 timer, agurk og bland forsiktig. La salaten stå kjølig 1–2 timer før den serveres. servering.

Note on Modernised

Mengder er omregnet til moderne mål (tallerkenfull ≈ 3 dl oppskåret kjøtt), «sardeller» er tolket som ansjos/sardellfilet, og fremgangsmåten er delt i trinn. Salt og pepper er angitt som «etter smak».

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!