Which fish can I use?

The recipe uses boiled, cold fish picked from bones and skin – leftovers of boiled cod, saithe, haddock or salmon work well. You'll need about one plateful.

How is the sauce made?

Butter and wheat flour are stirred together and thinned with boiling cream, fish stock and celery stock. The mixture is brought to a boil, poured out and cooled. Then 3 egg yolks are stirred in one at a time, and tarragon vinegar and salad oil are added drop by drop. Season with mustard, capers, salt and pepper.

How is the salad assembled and garnished?

Boiled, sliced celeriac is placed in the bottom of the salad bowl, the picked fish is laid over it and mixed with a little of the sauce, and the rest of the sauce is poured over. The salad is garnished with cress. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 412.

Fish Salad

Fish salad from Erken 1914 (pp. 412–413): boiled, cold fish laid over boiled celeriac, with a cooled sauce of butter, flour, cream, fish and celery stock stirred with egg yolks, tarragon vinegar, oil, mustard and capers.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 412 (falt i det fri)

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About the dish

Fish salad with cooked dressing was one of Erken's favorite ways to use up boiled fish. The sauce is a cold, cooled butter-and-flour-based sauce with egg yolks and oil added drop by drop – a forerunner of today's mayonnaise-based fish salads.

How to make it

1
Boil the celeriac
Boil the celeriac roots until tender in lightly salted water. Save the cooking water as celery stock, cool the roots and slice them.
2
Make the base sauce
Stir the butter and flour together and thin with boiling cream, fish stock and celery stock. Bring the sauce to a boil, pour it out and let it become completely cold.
3
Stir in egg yolks
Stir the egg yolks into the cold sauce one at a time, stirring long and well. Add the vinegar and oil drop by drop.
4
Season to taste
Season the sauce with mustard, capers, salt and pepper.
5
Assemble
Place the sliced celeriac in the bottom of the salad bowl. Lay the picked fish over it and mix with a little of the sauce. Pour the rest of the sauce over and garnish with cress.

Changes from the original

The recipe spans pages 412–413; the ending was partly damaged in the OCR and has been reconstructed. Deciliters are kept, "plateful" is given in grams, and the steps have been broken up. Tarragon vinegar can be replaced with ordinary white wine vinegar.

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 458) → 1914 (proofread, p. 412)~38% of the text changedremovedadded

1 ~~tallerkenfull~~ tallerkenfuld opplukket, kold fisk 1 à 2 sellerirøtter 30 gr. smør 30 gr. hvetemel 1 del. fløte 1 del. fiskekraft ~~1/2~~ ½ del. sellerikraft 3 ~~eggeplommer~~ eggeblommer 1 ~~spiseskje eddik~~ spiseske estragoneddik 1 ~~dessertskje~~ dessertske sennep 1 ~~spiseskje~~ spiseske salatolje 2 ~~spiseskjeer~~ spiseskeer kapers salt pepper. Smør og mel røres sammen, ~~spes~~ spædes med den kokende fløte og kraft, ~~gis~~ gives et opkok, ~~helles opp~~ opheldes og avkjøles. ~~Eggeplommene has~~ Eggeblommerne haves i, én efter én, røres ~~lenge~~ længe og ~~godt,~~ godt og ~~tilsettes~~ tilsættes eddiken og oljen ~~dråpevis;~~ draapevis; sennep, kapers, salt og pepper efter smak. Den kokte, ~~finskårne~~ opskaarne selleri ~~legges~~ lægges i ~~bunnen~~ bunden av salatbollen, herover ~~legges~~ lægges den opplukkede fisk, blandes med litt av ~~sausen;~~ sausen, resten av sausen ~~helles~~ heldes over. Salaten pyntes med ~~karse og finskårne, kokte gulerøtter.~~ karse.

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Frequently asked questions

Which fish can I use?: The recipe uses boiled, cold fish picked from bones and skin – leftovers of boiled cod, saithe, haddock or salmon work well. You'll need about one plateful.
How is the sauce made?: Butter and wheat flour are stirred together and thinned with boiling cream, fish stock and celery stock. The mixture is brought to a boil, poured out and cooled. Then 3 egg yolks are stirred in one at a time, and tarragon vinegar and salad oil are added drop by drop. Season with mustard, capers, salt and pepper.
How is the salad assembled and garnished?: Boiled, sliced celeriac is placed in the bottom of the salad bowl, the picked fish is laid over it and mixed with a little of the sauce, and the rest of the sauce is poured over. The salad is garnished with cress. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 412.

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