Must the roe be fresh?

Yes, the book says fresh roe, not frozen.

How long is the roe salted?

For 3 days, with a good layer of salt both under and over.

What is poured over the caviar in the jars?

Cooking fat. It is topped up whenever some has been taken from the jar.

Caviar preparation (alternative recipe)

Caviar preparation: fresh cod or trout roe is salted for 3 days, cleaned of membranes and stirred with smoke acid, oil, pepper, saltpetre and sugar, then filled into jars and covered with cooking fat. From Erken's Stor kokebok (1949), p. 184.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 184 (falt i det fri)

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About the dish

The recipe shows how home-made caviar was preserved with salt, fat and smoke acid before refrigerators were common. It is an alternative method to the simpler recipe on the same page.

How to make it

1
Salt the roe
Sprinkle a good layer of salt in the bottom of a dish, lay the roe on top and sprinkle more salt over. Leave salted for 3 days.
2
Clean and stir
Remove the membranes from the roe. Stir it for 45 minutes with the smoke acid, oil, pepper, saltpetre and sugar.
3
Fill the jars
Fill the caviar into preferably small jars and pour plenty of cooking fat over. Screw on the lids.
4
Store
Store cold. Add fresh cooking fat on top whenever some has been taken from the jar.
5
Note
Note: Saltpetre and smoke acid are today used only in small, regulated amounts, and the claim that the caviar keeps for years should not be followed. Keep it in the fridge and eat it within a few weeks.

Changes from the original

Old units are converted to dl, and 3/4 teaspoon is written as 0.75 tsp. A final step with current advice on storage is added. The method is otherwise unchanged.

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Frequently asked questions

Must the roe be fresh?: Yes, the book says fresh roe, not frozen.
How long is the roe salted?: For 3 days, with a good layer of salt both under and over.
What is poured over the caviar in the jars?: Cooking fat. It is topped up whenever some has been taken from the jar.

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