How long does the salt cod need to soak?

The fish is cut into slices and soaked in cold water with a little baking soda for up to 2 days, and the water is changed every day. The recipe notes that salt cod can be soaked from 12 to 48 hours before boiling.

How long should the fish boil?

The soaked fish is put into cold water and boiled 30–40 minutes. Then it is cleaned and chopped before being stirred into the dough.

How is the dough made?

60 g of butter and 150 g of flour are stirred together and thinned with 3.5 dl of boiling water, then simmered 10 minutes. After cooling, 3 eggs are stirred in one at a time, then the chopped fish, 1 chopped hard-boiled egg and pepper to taste.

What are the patties served with?

They are shaped into round patties, fried in butter and served with lightly browned butter or tomato sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 442, and makes 4 servings.

Salt Cod Patties

Name: Salt Cod Patties
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 250 g boiled salt cod (klippfisk) (soaked before boiling); 150 g wheat flour; 60 g butter (for the panada); 3.5 dl boiling water; 1 pcs hard-boiled egg (chopped); 3 pcs eggs; pepper (to taste); butter (for frying); tomato sauce (for serving)

Salt cod patties from Erken 1914: soaked and boiled klippfisk (Norwegian dried salt cod) is chopped and mixed with a cooled panada of butter, flour and boiling water, eggs, chopped hard-boiled egg and pepper. Shaped into round patties, fried in butter and served with browned butter or tomato sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 442 (falt i det fri)

Be the first to rate

About the dish

Salt cod was cheap, long-keeping everyday food, and here Erken shows how the leftovers can become a fine light dish. The patties are built on a thick cooked flour paste (panada) that gives an airy texture.

How to make it

1
Soak the fish
Cut the salt cod into slices and place it in cold water with a little baking soda for 12–48 hours (up to 2 days). Change the water every day.
2
Boil the fish
Put the fish into cold water and boil it 30–40 minutes. Clean the fish of skin and bones and chop it.
3
Make the panada
Stir the butter and flour together, thin with the boiling water and let it simmer for 10 minutes. Let cool.
4
Mix the dough
Stir the eggs into the panada, one at a time. Mix in the chopped fish, the chopped hard-boiled egg and pepper to taste.
5
Fry and serve
Shape the mixture into round patties and fry them in butter a few minutes on each side until golden. Serve with lightly browned butter or tomato sauce.

Changes from the original

Units have been modernized to grams and deciliters. Baking soda in the soaking water has been kept as an optional note. The frying time for the patties has been specified.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

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. 502) → 1914 (proofread, p. 442)~38% of the text changedremovedadded

250 gr. kokt ~~klippfisk~~ klipfisk 150 gr. hvetemel 60 gr. smør 3½ 3 1/2 del. kokende ~~vann~~ vand 1 ~~hårdkokt~~ haardkokt egg 3 egg pepper smør tomatsaus. Fisken skjæres i skiver, utbløtes ~~inntil~~ indtil 2 døgn i koldt ~~vann~~ vand med litt soda; ~~vannet~~ vandet byttes hver dag; ~~settes~~ sættes over ~~varmen~~ ilden i koldt ~~vann~~ vand og koker 30—40 minutter. Smør og mel røres sammen, ~~spes~~ spædes med det kokende ~~vann, småkoker~~ vand, smaakoker i 10 minutter. Avkjøles, irøres eggene, 1 ad gangen, den rensede, hakkede fisk, det ~~hårdkokte,~~ haardkokte, hakkede egg samt pepper efter smak. Deigen lages til runde frikadeller, som stekes i smør og serveres med ~~lett~~ let brunet smør eller tomatsaus. NB. ~~Klippfisk må~~ Klipfisk kan bløtes ~~2—3 døgn og vannet skiftes morgen~~ fra 12—48 timer og ~~kveld, hvorefter den kokes.~~ derefter kokes (se side 81).

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long does the salt cod need to soak?: The fish is cut into slices and soaked in cold water with a little baking soda for up to 2 days, and the water is changed every day. The recipe notes that salt cod can be soaked from 12 to 48 hours before boiling.
How long should the fish boil?: The soaked fish is put into cold water and boiled 30–40 minutes. Then it is cleaned and chopped before being stirred into the dough.
How is the dough made?: 60 g of butter and 150 g of flour are stirred together and thinned with 3.5 dl of boiling water, then simmered 10 minutes. After cooling, 3 eggs are stirred in one at a time, then the chopped fish, 1 chopped hard-boiled egg and pepper to taste.
What are the patties served with?: They are shaped into round patties, fried in butter and served with lightly browned butter or tomato sauce. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 442, and makes 4 servings.

Equipment for this dish

Meat grinder →Erken ground her own forcemeat – your own grinder lets you control fat and coarseness.Foodstuff.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!