Simple caviar: 750 g fresh roe is rinsed of slime and membranes, stirred with cream, salt and pepper and served ice-cold with finely chopped onion, toast and butter. From Erken's Stor kokebok (1949), p. 184.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 184 (falt i det fri)
This is the quick version of the caviar preparation in the book, without salting or preserving. It is meant to be eaten at once.
Rinse the roe
Rinse the roe carefully in cold water. All slime and membranes must be removed.
Stir the roe
Lift the roe carefully out of the water and stir it for 1 minute.
Add the cream
Add the cream and stir until well mixed. Add quite little salt and pepper and stir again briefly.
Serve ice-cold
Serve the caviar ice-cold. The bowl can stand on ice. Serve with finely chopped onion, toast and butter.
Note
Note: Raw roe should be perfectly fresh and kept cold. Eat it the same day.
The running text is split into ingredients and steps, and 3/4 kg is written as 750 g. A final step with current advice on raw roe is added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
Løk
Smør
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