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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. 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. 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. 3

    Fill the jars

    Fill the caviar into preferably small jars and pour plenty of cooking fat over. Screw on the lids.

  4. 4

    Store

    Store cold. Add fresh cooking fat on top whenever some has been taken from the jar.

  5. 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.

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. 184)~80% of the text changedremovedadded
3 kg kg. torskerogn eller ørretrogn (fersk, ørretrogn, fersk, ikke frosset). frosset salt (et godt lag under og over rognen). 30 g røkesyre. gr. røkesyre 5 dl matolje. del. matolje 1 ts pepper. 0,75 ts salpeter. teskje pepper 3/4 » salpeter 1 ss spiseskje sukker. matfett (til å helle over kaviaren). Rognen saltes i 3 døgn. Strø et godt lag salt i bunnen av et fat, legg rognen oppå under og strø salt over. La den ligge saltet over rognen i 3 døgn.. Fjern hinnene fra rognen. Rør den fatet. Rognen befries nu for hinner og røres i ¾ 3/4 time med røkesyre, olje, røkesyren, oljen, pepper, salpeter og sukker.. Fyll kaviaren sukker. Kaviaren fylles i helst små glass og hell overhelles godt matfett over. Skru matfett, skrues igjen, og kan opbevares i årevis på lokk.. Oppbevares kaldt. et koldt sted. Ha nytt matfett over når noe det er tatt av glasset.. Merk: Salpeter og røkesyre brukes i dag bare i små, regulerte mengder, og påstanden om at kaviaren holder i årevis bør ikke følges. Oppbevar den i kjøleskap og spis den innen få uker. glasset.

Note on Modernised

«Del.» er omregnet til dl, og «3/4 teskje» er skrevet som 0,75 ts. Et siste steg med dagens råd om konservering er lagt til. Metoden er ellers uendret.

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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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