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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. 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. 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. 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. 4

    Season to taste

    Season the sauce with mustard, capers, salt and pepper.

  5. 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.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 458)~82% of the text changedremovedadded
400 g kokt, kald 1 tallerkenfull opplukket, kold fisk (plukket i biter). 1 à 2 stk sellerirøtter (kokte, oppskårne; kokevannet brukes som kraft). 30 g smør. gr. smør 30 g hvetemel. gr. hvetemel 1 dl fløte. del. fløte 1 dl fiskekraft. 0,5 dl sellerikraft. del. fiskekraft 1/2 del. sellerikraft 3 stk eggeplommer. eggeplommer 1 ss estragoneddik. spiseskje eddik 1 ts dessertskje sennep (raus). 1 ss salatolje. spiseskje salatolje 2 ss kapers. spiseskjeer kapers salt (etter smak). pepper (etter smak). karse (til pynt). Kok sellerirøttene møre i lettsaltet vann. Ta vare på kokevannet som sellerikraft, avkjøl røttene og skjær dem opp.. Rør smør pepper. Smør og mel sammen og spe røres sammen, spes med den kokende fløte, fiskekraft fløte og sellerikraft. Gi sausen kraft, gis et oppkok, hell den opkok, helles opp og la den bli helt kald.. Rør inn eggeplommene én for avkjøles. Eggeplommene has i, én i den kalde sausen, rør efter én, røres lenge og godt. Tilsett eddik godt, og olje dråpevis.. Smak sausen til med tilsettes eddiken og oljen dråpevis; sennep, kapers, salt og pepper.. Legg den oppskårne sellerien pepper efter smak. Den kokte, finskårne selleri legges i bunnen av salatbollen. Legg den plukkede fisken over og bland salatbollen, herover legges den opplukkede fisk, blandes med litt av sausen. Hell sausen; resten av sausen over og pynt helles over. Salaten pyntes med karse. karse og finskårne, kokte gulerøtter.

Note on Modernised

Oppskriften strekker seg over sidene 412–413; slutten var delvis skadet i OCR-en og er rekonstruert. Desiliter er beholdt, «tallerkenfuld» er oppgitt i gram, og trinnene er delt opp. Estragoneddik kan erstattes med vanlig hvitvinseddik.

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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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