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Salt Cod Patties

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)

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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. 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. 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. 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. 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. 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.

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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. 502)~78% of the text changedremovedadded
250 g gr. kokt klippfisk (utbløtt før koking). 150 g hvetemel. gr. hvetemel 60 g gr. smør (til panaden). 3,5 dl 3½ del. kokende vann. vann 1 stk hardkokt hårdkokt egg (hakket). 3 stk egg. egg pepper (etter smak). smør (til steking). tomatsaus (til servering). Skjær klippfisken tomatsaus. Fisken skjæres i skiver og legg den skiver, utbløtes inntil 2 døgn i kaldt koldt vann med litt soda i 12–48 timer (opptil 2 døgn). Skift vann soda; vannet byttes hver dag.. Sett fisken dag; settes over varmen i kaldt koldt vann og kok den 30–40 koker 30—40 minutter. Rens fisken for skinn og bein og hakk den.. Rør smør Smør og mel røres sammen, spe spes med det kokende vannet og la det småkoke vann, småkoker i 10 minutter. Avkjøl.. Rør eggene inn i panaden, ett om gangen. Bland inn Avkjøles, irøres eggene, 1 ad gangen, den rensede, hakkede fisken, fisk, det hårdkokte, hakkede hardkokte egget og egg samt pepper etter smak.. Form deigen efter smak. Deigen lages til runde frikadeller og stek dem frikadeller, som stekes i smør noen minutter på hver side til de er gyllne. Serveres og serveres med lett brunet smør eller tomatsaus. NB. Klippfisk må bløtes 2—3 døgn og vannet skiftes morgen og kveld, hvorefter den kokes.

Note on Modernised

Enheter er modernisert til gram og dl. Soda i utbløtingsvannet er beholdt som valgfritt notat. Steketid for frikadellene er presisert.

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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.

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