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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. 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."

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Time machine – what changed?

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

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

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».

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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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