Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 679
På brødskiven legges rester av kokt fisk — ikke ett ben — dynkes med litt frisk sitron, dekkes lett med majones og strøes med hakket kapers.
Boiled fish and mayonnaise
Open sandwich with boiled fish and mayonnaise: boneless leftover boiled fish is laid on the bread, sprinkled with fresh lemon, lightly covered with mayonnaise and scattered with chopped capers. From Erken's Stor kokebok (1949), p. 679.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 679 (falt i det fri)
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About the dish
The sandwich is a way of using leftover boiled fish. The book stresses that the fish must not contain a single bone.
How to make it
- 1
Add the fish
Lay leftover boiled fish on the slice of bread. Make sure there is not a single bone in the fish.
- 2
Sprinkle with lemon
Sprinkle a little fresh lemon juice over the fish.
- 3
Mayonnaise and capers
Cover lightly with mayonnaise and scatter chopped capers over.
Changes from the original
The text is rewritten as steps in modern language. The book gives no amounts, and none has been added.
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Frequently asked questions
- Can I use leftover fish?
- Yes, the book uses leftovers of boiled fish.
- What is important about the fish?
- It must not contain a single bone.
- What is scattered on at the end?
- Chopped capers.
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