Pike roe is freed from membranes, whisked with a fork for 45 minutes and seasoned with salt, sugar, chopped leek and cognac. Best after a couple of days. From Erken's Stor kokebok (1949), p. 138.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 138 (falt i det fri)
The dish shows how roe from freshwater fish was used as home-made caviar.
Clean the roe
Remove all membranes from the roe and put it in a jar.
Whisk
Whisk the roe with a fork for 45 minutes.
Season
Add the salt, sugar and finely chopped leek, only the white and light green parts.
Cognac and rest
Pour the cognac over at the end. The caviar is best after a couple of days.
Note
Note: Raw roe should be perfectly fresh and kept cold. Store the caviar in the refrigerator and eat it within a few days.
Measures converted (del. = dl, 1 knivsodd = 1 pinch). The amount of roe is not given in the original. A note on fresh roe has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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