It is a mixed salad from Schønberg Erken's "Stor kokebok" (1914, p. 417), made up of hard-boiled egg, carrot, green peas, potatoes, a little onion, soaked salt herring, shrimp and tomatoes, combined with French dressing and finely chopped parsley.

How should the ingredients be cut and combined?

Everything is cleaned and cut into narrow strips – except the shrimp, which should stay whole. Combine gently with two forks and pour over the dressing with the parsley stirred in.

How is the salad plated?

It is arranged in "nests" of finely shredded lettuce, around a mound/peak of shrimp in the center.

Does the salt herring need to be prepared?

Yes, the recipe uses soaked, sliced salt herring – the herring must be soaked to remove the salt before it is sliced and mixed in.

Krimsalat (hardkokt egg)

Krimsalat (Crimea salad) from Schønberg Erken 1914: strips of hard-boiled egg, carrot, potatoes, soaked salt herring and tomato mixed with green peas and a little onion, tossed in French dressing with parsley and arranged in lettuce nests around a mound of whole shrimp.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 417 (falt i det fri)

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About the dish

Krimsalat is one of Erken's elaborate composed salads: herring, shrimp, vegetables and egg cut into strips, tossed in French dressing and arranged in "nests" of finely shredded lettuce around a mound of shrimp.

How to make it

1
Clean and cut
Clean everything and cut the egg, carrot, potatoes, salt herring and tomatoes into narrow strips. Leave the shrimp whole.
2
Combine
Gently combine the cut ingredients and the peas using two forks; set aside a few shrimp for garnish.
3
Dressing
Stir the parsley into the French dressing and pour it over the salad.
4
Plate
Arrange the salad in nests of finely shredded lettuce around a mound of whole shrimp.

Changes from the original

Measurements have been modernized: "1 liten teskål spekesild" ≈ 1 dl, "1 l. ræker" ≈ 1 liter shrimp in the shell (about 250 g peeled). The onion amount "teske løk" has been set to ½ tsp finely chopped onion. French dressing (oil, vinegar, salt, pepper) is listed as a separate component.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 417) → Modernisert~82% av teksten endretfjernetlagt til

1 ~~haardkokt egg~~ stk hardkokt egg. 1 ~~gulerot~~ stk gulrot (kokt). 1 ~~del.~~ dl grønne erter (kokte). 2 ~~poteter ½ teske~~ stk kokte poteter. 0,5 ts løk (finhakket). 1 ~~liten teskaal utvandet, opskaarne~~ dl utvannet spekesild (oppskåret). 1 ~~l. ræker~~ l reker (med skall, ca. 250 g renset). 2 ~~tomater~~ stk tomater. 1 dl fransk salatsaus ~~(se side 409)~~ (olje, eddik, salt og pepper). 1 ~~spiseske finhakket persille. Alt renses~~ ss persille (finhakket). 1 stk salathode (til anretning). Rens alt og ~~skjæres op~~ skjær egg, gulrot, poteter, spekesild og tomater i smale ~~strimler, rækerne skal~~ strimler. La rekene være ~~hele. Blandes~~ hele.. Bland de oppskårne ingrediensene og ertene forsiktig sammen med to gafler, ~~overheldes salatsausen, irørt persillen. Anrettes~~ sett av noen reker til pynt.. Rør persillen inn i den franske salatsausen og hell den over salaten.. Anrett salaten i reder av ~~finskaaren~~ finskåret salat ~~omkring~~ rundt en ~~høide~~ høyde av ~~ræker.~~ hele reker.

Note til Modernisert

Mål er modernisert: «1 liten teskål spekesild» ≈ 1 dl, «1 l. ræker» ≈ 1 liter reker med skall (ca. 250 g renset). Løkmengden «teske løk» er satt til ½ ts finhakket løk. Fransk salatsaus (olje, eddik, salt, pepper) er angitt som egen komponent.

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Frequently asked questions

What is krimsalat?: It is a mixed salad from Schønberg Erken's "Stor kokebok" (1914, p. 417), made up of hard-boiled egg, carrot, green peas, potatoes, a little onion, soaked salt herring, shrimp and tomatoes, combined with French dressing and finely chopped parsley.
How should the ingredients be cut and combined?: Everything is cleaned and cut into narrow strips – except the shrimp, which should stay whole. Combine gently with two forks and pour over the dressing with the parsley stirred in.
How is the salad plated?: It is arranged in "nests" of finely shredded lettuce, around a mound/peak of shrimp in the center.
Does the salt herring need to be prepared?: Yes, the recipe uses soaked, sliced salt herring – the herring must be soaked to remove the salt before it is sliced and mixed in.

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