How long does the ring cook?

In a water bath with a lid for half to three quarters of an hour, or about three quarters of an hour in a hot oven.

What is it served with?

Creamed butter alone, or a thick sauce of prawns and asparagus, or of parsnips and carrots.

Why is the mould dusted with crumbs?

The mould is greased thickly and dusted with crushed, sifted crumbs so the ring releases when turned out.

Salt cod ring

Klippfiskrand (salt cod ring) is a light fish ring: a roux of margarine, flour and milk is mixed with egg yolks, boiled flaked salt cod and stiffly whisked whites, filled into a ring mould and steamed in a water bath or baked. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 97.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 97 (falt i det fri)

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About the dish

The ring can be eaten with creamed butter alone, or the centre can be filled with a thick sauce of prawns and asparagus, or of parsnips and carrots.

How to make it

1
Make the mixture
Melt the margarine and stir in the flour. Add the milk and bring to the boil. Cool slightly and stir in the egg yolks, the boiled, flaked and finely chopped fish, pepper and sugar. Finally fold in the stiffly whisked egg whites.
2
Prepare the mould
Grease a ring mould thickly with margarine and dust it with crushed, sifted crumbs. Fill the mould a good half full with the mixture.
3
Steam or bake
Steam the ring in a water bath for ½ to ¾ hour with a lid on. The water must not boil hard. The ring can also be baked in a hot oven (about 200 °C (390 °F)) for about ¾ hour.
4
Turn out and serve
Loosen the ring carefully around the edge before turning it out. Serve with creamed butter alone, or fill the ring with a fairly thick sauce of prawns and asparagus, or of parsnips and carrots.

Changes from the original

A quarter litre of milk is converted to 2.5 dl, and a hot oven is read as about 200 °C (390 °F). Soaking the salt cod is not described here, but the fish is given as boiled and flaked.

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Frequently asked questions

How long does the ring cook?: In a water bath with a lid for half to three quarters of an hour, or about three quarters of an hour in a hot oven.
What is it served with?: Creamed butter alone, or a thick sauce of prawns and asparagus, or of parsnips and carrots.
Why is the mould dusted with crumbs?: The mould is greased thickly and dusted with crushed, sifted crumbs so the ring releases when turned out.

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