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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. 1

    The potato mixture

    Rub the boiled potatoes through a sieve. Stir in the pepper, salt, the melted butter, and the beaten egg.

  2. 2

    Mix in the fish

    Add the cooked, picked fish and finally the cream. Shape the mixture into round cakes.

  3. 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. 4

    Fry the cakes

    Fry the fishcakes golden brown in the bacon fat in the pan.

  5. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 162) → Modernised~83% of the text changedremovedadded
½ l. 2 l kokte poteter ½ (gnidd gjennom sil). 2 teskjeer salt. 1 dl fløte (eller melk). 0,25 teskje salt ⅛ — pepper pepper. 50 gr. g smør (smeltet). 1 stk egg ½ l. (pisket). 600 g kokt fisk 1—2 (ca. 1 dyp tallerken, plukket). 2 spiseskjeer fløte skinkeskiver (1–2 skjeer til røren). 8 skiver spekeskinke eller bacon (tynt skåret, like mange som fiskekaker). 8 stk egg (til posjering). 1 bunt persille reddik. De (frisk, til pynt). 1 stk reddik (utskåret, til pynt). Gni de kokte poteter gnides gjennem potetene gjennom en sikt, irøres pepper og sil. Rør inn pepper, salt, det smeltede smør smøret og det vispede egg, tilsettes piskede egget.. Tilsett den kokte, opplukkede fisk plukkede fisken og tilsist til sist fløten. Dannes Form røren til runde kaker. De tynt skårne kaker.. Stek de tynne skinke- eller fleskeskiver, samme antall som man har av fiskekaker, stekes flesk-skivene på varm panne; dann panne, like mange som du har fiskekaker. Form dem i spiralform spiral under stekingen; dette gjøres best stekingen, gjerne ved å stikke dem inn på tynne pinner. Når fleskeskivene Ta dem opp når de er pent brune, legges de op, og brune.. Stek fiskekakene steker gyllenbrune i fleskefettet. Serveres fleskefettet på flatt fat, pannen.. Kok forlorne (posjerte) egg i lettsaltet, svakt kokende vann til hviten er stivnet og plommen fortsatt bløt.. Legg fiskekakene belagt på et flatt fat med forlorent egg, om man vil skinken mellem hver fiskekake. Rikelig stuet spinat serveres til. et posjert egg på hver, sett skinkespiralene mellom kakene, og legg frisk persille i midten av fatet med en utskåret reddik i persillen.

Note on Modernised

Mengder er lest ut av den tospaltede ingredienslisten og omregnet til moderne mål; OCR-feil i lista er rettet (1 dl fløte, 1/4 teskje pepper). «Forlorne egg» er modernisert til posjerte egg, «flesk» til bacon/spekeskinke. Antall egg og skiver er satt til 4, ett per kake.

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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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