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Pike caviar

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)

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About the dish

The dish shows how roe from freshwater fish was used as home-made caviar.

How to make it

  1. 1

    Clean the roe

    Remove all membranes from the roe and put it in a jar.

  2. 2

    Whisk

    Whisk the roe with a fork for 45 minutes.

  3. 3

    Season

    Add the salt, sugar and finely chopped leek, only the white and light green parts.

  4. 4

    Cognac and rest

    Pour the cognac over at the end. The caviar is best after a couple of days.

  5. 5

    Note

    Note: Raw roe should be perfectly fresh and kept cold. Store the caviar in the refrigerator and eat it within a few days.

Changes from the original

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.

Time machine – what changed?

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

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 138)~84% of the text changedremovedadded
gjedderogn (mengde etter hva man har). 0,75 ts salt. 1 klype Gjedde-kaviar. Gjedderogn salt sukker (1 knivsodd). purre (godt hakket, bare det hvite og lysegrønne). 0,5 dl ½ del. konjakk. Fjern Rognen befries for alle hinner fra rognen hinder og legg den legges i en krukke.. Visp rognen krukke og vispes ¾ time med en gaffel i gaffel. Nu tilsettes ¾ time.. Tilsett teskje salt, 1 knivs odd sukker og samt den godt hakkede purren, bare purre — kun det hvite og lysegrønne.. Hell konjakken over til slutt. Kaviaren lysegrønne av purren — tilsist helles konjakk over. Den er best etter efter et par dager.. Merk: Rå rogn bør være helt fersk og holdes kald. Oppbevar kaviaren i kjøleskap og spis den innen få dager. dagers forløp.

Note on Modernised

Mål omregnet (del. = dl, 1 knivsodd = 1 klype). Mengden rogn er ikke oppgitt i originalen. Merknad om fersk rogn er lagt til.

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Frequently asked questions

How long should the roe be whisked?
45 minutes with a fork.
Which part of the leek is used?
Only the white and light green.
When is the caviar at its best?
After resting for a couple of days.

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