What kind of fish can I use?

The recipe uses leftover cooked fish – a deep plateful of cooked, picked (cleaned and divided) fish. It is mixed into the mashed potatoes.

How do I make the ham spirals?

Thinly sliced ham or bacon is fried in a hot pan, one per fishcake. Shape them into spirals during frying, most easily by threading them onto thin skewers. When they are nicely browned, take them up, and fry the fishcakes in the remaining fat.

What is the mixture made of?

2 liters of boiled potatoes pressed through a sieve, 2 teaspoons salt, 1/4 teaspoon pepper, 50 g melted butter, 1 beaten egg, cooked fish, and finally 1 dl cream (or milk). Shaped into round cakes.

How is the dish served?

On a flat platter, with the fishcakes topped with poached eggs and the ham spirals, garnished with parsley and radish. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 133.

Fishcakes with Poached Eggs

Erken's fishcakes made of cooked fish mixed with sieved potatoes, butter, egg, and cream, fried in the fat from spiral-fried ham/bacon slices and served with a poached egg (forlorent egg) on each cake, garnished with ham spirals, parsley, and a carved radish.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 133 (falt i det fri)

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About the dish

A decorative leftover dish from the fish chapter of "Stor kokebok" (1914): cakes of cooked fish and potato, fried in bacon/ham fat and arranged with poached eggs, spiral-fried ham slices, parsley, and a carved radish.

How to make it

1
The potato mixture
Rub the boiled potatoes through a sieve. Stir in the pepper, salt, the melted butter, and the beaten egg.
2
Mix in the fish
Add the cooked, picked fish and finally the cream. Shape the mixture into round cakes.
3
Fry the ham
Fry the thin ham or bacon slices in a hot pan, as many as you have fishcakes. Shape them into spirals during frying, ideally by threading them onto thin skewers. Take them up when they are nicely browned.
4
Fry the cakes
Fry the fishcakes golden brown in the bacon fat in the pan.
5
Poach the eggs
Poach the eggs in lightly salted, barely simmering water until the white is set and the yolk is still soft.
6
Plating
Place the fishcakes on a flat platter with a poached egg on each, set the ham spirals between the cakes, and place fresh parsley in the center of the platter with a carved radish in the parsley.

Changes from the original

Amounts were read from the two-column ingredient list and converted to modern measures; OCR errors in the list were corrected (1 dl cream, 1/4 teaspoon pepper). "Forlorne egg" is modernized to poached eggs, "flesk" to bacon/cured ham. The number of eggs and slices is set to 4, one per cake.

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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. 133) → 1949 (korrekturlest, s. 162)~52% av teksten endretfjernetlagt til

2 ½ l. poteter ~~2 teskeer~~ ½ teskje salt ~~1 del. fløte (eller melk) 1/4 teske~~ ⅛ — pepper 50 gr. smør 1 egg ~~1 dyp tallerkenfuld~~ ½ l. kokt fisk 1—2 ~~spiseskeer~~ spiseskjeer fløte skinkeskiver egg persille reddik. De kokte poteter gnides gjennem en ~~sigt,~~ sikt, irøres pepper og salt, det smeltede smør og det vispede egg, ~~tilsættes~~ tilsettes den kokte, opplukkede fisk og ~~tilsidst~~ tilsist fløten. Dannes til runde kaker. De ~~tyndt skaarne~~ tynt skårne skinke- eller fleskeskiver, samme ~~antal~~ antall som man har av fiskekaker, stekes ~~paa~~ på varm ~~pande; dan~~ panne; dann dem i spiralform under ~~stekningen;~~ stekingen; dette gjøres ~~bedst~~ best ved at å stikke dem ~~ind paa tynde pinder. Naar fleskeskiverne~~ inn på tynne pinner. Når fleskeskivene er pent brune, ~~lægges~~ legges de op, og ~~fiskekakerne~~ fiskekakene steker i fleskefettet. Serveres ~~paa~~ på flatt fat, ~~fiskekakerne~~ fiskekakene belagt med forlorent egg, om man vil skinken mellem hver ~~fiskekake, frisk persille i midten av fatet og en utskaaren reddik i midten av persillen.~~ fiskekake. Rikelig stuet spinat serveres til.

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Frequently asked questions

What kind of fish can I use?: The recipe uses leftover cooked fish – a deep plateful of cooked, picked (cleaned and divided) fish. It is mixed into the mashed potatoes.
How do I make the ham spirals?: Thinly sliced ham or bacon is fried in a hot pan, one per fishcake. Shape them into spirals during frying, most easily by threading them onto thin skewers. When they are nicely browned, take them up, and fry the fishcakes in the remaining fat.
What is the mixture made of?: 2 liters of boiled potatoes pressed through a sieve, 2 teaspoons salt, 1/4 teaspoon pepper, 50 g melted butter, 1 beaten egg, cooked fish, and finally 1 dl cream (or milk). Shaped into round cakes.
How is the dish served?: On a flat platter, with the fishcakes topped with poached eggs and the ham spirals, garnished with parsley and radish. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 133.

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