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Fish Forcemeat with Puff Pastry and Anchovy

Erken 1914: strips of puff pastry are covered with fish forcemeat stirred with anchovy butter, cut into 3 cm pieces, topped with an anchovy fillet, and baked about 10 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 129 (falt i det fri)

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About the dish

A small, savory snack from the fish chapter of "Stor kokebok" (1914) – an early Norwegian version of canapés for the smørgåsbord or as an accompaniment to soup.

How to make it

  1. 1

    Roll out the pastry

    Roll out the puff pastry into strips ½ cm thick and about 6 cm wide.

  2. 2

    Add the forcemeat

    Stir anchovy butter into the fish forcemeat to taste and spread a finger-thick layer of forcemeat over the pastry strips.

  3. 3

    Cut into pieces

    Cut the pastry into 3 cm long pieces and place a small piece of cleaned anchovy fillet on each piece.

  4. 4

    Bake

    Place the pieces on a greased baking sheet and bake in the oven at 200 °C (390 °F) for about 10 minutes.

Changes from the original

The original gives no amounts; practical amounts are estimated here. Oven temperature has been added.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 129) → 1949 (korrekturlest, s. 158)~42% av teksten endretfjernetlagt til
Fiskefarce butterdeig ansjossmør ansjos. Butterdeigen kjævles kjevles ut i strimler ½ cm. tykke og ca. 6 cm. brede. Over butterdeigen lægges legges et fingertykt lag fiskefarce, fiskefarse, irørt ansjossmør efter smak. Deigen skjæres i 3 cm. lange stykker. Paa På hvert stykke lægges legges et litet lite stykke renset ansjosfilet. Stykkerne lægges paa Stykkene legges på en smurt plate og steker i ovnen ca. 10 minutter. minutten. Ingredienser: Fiskefarse butterdeig ansjossmør ansjos

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Frequently asked questions

How long should the pieces bake?
About 10 minutes in the oven, on a greased sheet.
How thick should the puff pastry and forcemeat be?
The puff pastry is rolled out into strips about ½ cm thick and about 6 cm wide. A finger-thick layer of fish forcemeat is placed on top. The pastry is cut into 3 cm long pieces.
How is the forcemeat flavored?
The fish forcemeat is stirred with anchovy butter to taste, and a small piece of cleaned anchovy fillet is placed on each piece.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 129. Given for 6 servings, total time about 35 minutes.

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