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Caviar

Caviar piled in a mound, preferably with nothing added, at most surrounded by a narrow ring of stiffly whipped cream with a hint of grated horseradish. From Erken's Stor kokebok (1949), p. 682.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 682 (falt i det fri)

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About the dish

Erken holds that caviar tastes best alone, «in solitary majesty», and allows only the most minimal garnish.

How to make it

  1. 1

    Arrange the caviar

    Pile the caviar up in a mound. Most people find it tastes best with nothing added.

  2. 2

    Garnish

    Put a narrow ring of stiffly whipped cream with a hint of grated horseradish around the mound.

Changes from the original

The original gives no quantities. The phrase «ensom majestet» is rendered as «with nothing added».

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Time machine – what changed?

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 682) → Modernised~82% of the text changedremovedadded
Kaviar smaker kanskje de kaviar (i en høyde, uten tilsetning). fløte (stivvispet, en smal ring). pepperrot (revet, en anelse). Legg kaviaren i en høyde. De fleste synes den smaker best uten nogen tilsetning, altså i ensom majestet; høist tilsetning.. Legg om høyden en smal ring av stivvispet fløte med en anelse reven pepperrot omkring en høide av kaviar. revet pepperrot.

Note on Modernised

Ingen mengder i originalen. Setningen «ensom majestet» er gjengitt som «uten tilsetning».

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Frequently asked questions

Does the caviar need a garnish?
No, most people find it tastes best with nothing added.
What is the only garnish allowed?
A narrow ring of stiffly whipped cream with a hint of grated horseradish.

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