What is smoke flavouring (røkesyre)?

An older form of liquid smoke aroma that gives the fish a smoky taste without real smoking. The original uses 4 tablespoons in the brine.

Kolje is an older name for haddock, a lean cod-family fish.

Smoked Haddock

Kolje (haddock) left in a brine of water, salt and smoke flavouring for a day to give a smoky taste, then poached and served with boiled carrots.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 138 (falt i det fri)

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About the dish

En hjemmelaget «røkt» kolje (hyse) der fisken får røksmak av røkesyre i laken i stedet for ekte røyking. Røkesyre var en tidlig industriell røkaroma. Serveres kokt med gulrøtter.

How to make it

1
Put in brine
Clean and wash the haddock well. Mix the water, salt and smoke flavouring into a brine and put the fish in. Let it sit in the brine for 1 day.
2
Poach and serve
Poach the fish and serve with boiled carrots.

Changes from the original

«Røgesyre» modernisert til røkesyre (røkaroma); merk at dette er en gammel produkttype. «Kolje» beholdt, moderne navn hyse. Ingen priser i originalen. Koketiden er ikke oppgitt i originalen; total tid ekskluderer døgnet i lake.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1900 Modernised

To1900 Modernised

Modernised → 1900 (proofread, p. 138)~88% of the text changedremovedadded

Kolje, røget. 4 ~~stk kolje (hyse).~~ fisk, 2 ~~l vann. 5 dl salt (1/2 liter).~~ l. vand, ½ l. salt. 4 ~~ss røkesyre (røkearoma). gulrøtter (kokte, til servering). Rens og vask koljen godt. Bland vann, salt og røkesyre til en lake~~ spiseskeer røgesyre. Fisken renses, vaskes godt og ~~legg fisken i. La den ligge i laken~~ lægges i den blandede lage, ligger heri 1 ~~døgn.. Kok fisken~~ døgn. Koges og ~~server~~ serveres med ~~kokte gulrøtter~~ kogte gulerødder til.

Note on Modernised

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Frequently asked questions

What is smoke flavouring (røkesyre)?: An older form of liquid smoke aroma that gives the fish a smoky taste without real smoking. The original uses 4 tablespoons in the brine.
What is kolje?: Kolje is an older name for haddock, a lean cod-family fish.

Equipment for this dish

Smoking equipment →Smokers, chips and briquettes – smoke your own fish and meat, as Erken describes.Foodstuff.no

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