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Fish Salad

Cold fish salad: cold flaked cooked fish marinated in oil, lemon, salt and pepper for ½ h; topped with a thick, cooled cooked egg sauce (butter roux with stock, 4 egg yolks stirred cold, oil, vinegar, mustard). Served on lettuce leaves. Erken & Steen, 1900.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 232 (falt i det fri)

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About the dish

En kald fiskesalat med en tykk, kokt eggesaus fra Erken og Caroline Steens «Kogebog for skole og hjem» (1900). Sausen er en varmlaget, avkjølt majonesaktig dressing der eggeplommene røres inn i en kald smørjevning før olje og eddik dryppes i – en trygg metode i en tid uten rå majones.

How to make it

  1. 1

    Marinate the fish

    Clean the cooked fish of skin and bones. Drizzle over 3 tbsp oil, the lemon juice, salt and pepper, and leave it like this for ½ hour.

  2. 2

    Line the dish

    Line the bottom of the dish or bowl the salad will be served in with finely cut lettuce leaves.

  3. 3

    Cook the sauce base

    For the sauce: melt the butter, stir in the flour and thin with the stock. Bring to a boil and take off the heat.

  4. 4

    Stir the sauce cold

    Stir in the egg yolks one at a time and stir until the sauce is completely cold. Then drizzle in the oil and vinegar, and add the pepper, mustard and salt.

  5. 5

    Plate

    When the sauce is quite thick, spoon it over the fish. Garnish with finely cut lettuce.

Changes from the original

Spiseske/spiseskeer modernisert til ss, theske til ts, dcl til dl. «Tallerkenfuld» beholdt som mengdeangivelse. Mengder og fremgangsmåte uendret. Ingen priser i originalen.

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Frequently asked questions

What kind of sauce is this?
A warm-made, cooled dressing: a butter roux with stock stirred cold with egg yolks before oil and vinegar are drizzled in, much like a cooked mayonnaise.
Why must the sauce be stirred completely cold?
The oil should be drizzled into a cooled mixture so it binds and thickens without splitting.

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