Why does the krimsalat take so long?

The mixing itself goes quickly, but the salad is to be frozen in the mold on ice and salt – it is the chilling time that accounts for most of the roughly 4 hours. All the ingredients (potatoes, celeriac, leek) must also be fully cooked and cooled.

How do I get the salad neatly out of the mold?

The mold is first lined with thick tomato purée, then the salad is put in, covered with kitchen paper and a lid. To plate, the mold is dipped for a moment in hot water and turned out. Around the salad, tomato slices are arranged, sprinkled with a little finely chopped parsley.

What is the krimsalat served with?

According to the recipe in Henriette Schønberg Erken's "Stor kokebok" (1914, p. 418) it is served with cold roast fowl.

Can I substitute some of the ingredients?

The recipe itself allows for ham or tongue. Truffles (50 g) are a luxury ingredient that may be omitted, but then the salad loses some of its character. Meat, vegetables, apple, pear and cucumbers are all cut into small dice and combined with a mayonnaise made from 2 egg yolks.

Krimsalat (kokt sellerirot)

Krimsalat (Crimea salad) from Erken's Stor kokebok 1914: diced boiled potatoes, celeriac, leek, cucumber, pickled cucumber, apple, pear, truffle and ham/tongue mixed with mayonnaise, molded in a mold lined with tomato purée, chilled/frozen and turned out, garnished with tomato slices and parsley. Served with cold roast fowl.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 418 (falt i det fri)

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About the dish

A festive, ice-chilled molded salad from the chapter on salads, omelets and side dishes. Erken freezes the salad in ice and salt – the forerunner of today's refrigerator – and recommends it as an accompaniment to cold roast fowl.

How to make it

1
Cut up
Cut the meat, potatoes, celeriac, leek, cucumber, pickled cucumber, apple, pear and truffle into small dice.
2
Mix with mayonnaise
Whisk together a mayonnaise from the 2 egg yolks, and gently combine it with the diced meat and vegetables.
3
Line the mold
Line the inside of a smooth mold with the thick tomato purée.
4
Fill and chill
Put the salad into the mold, cover with parchment and a lid, and chill until well set – a couple of hours in the freezer, or on ice and salt as in the original.
5
Turn out and garnish
Dip the mold for a moment in hot water, turn the salad out onto a platter, and arrange tomato slices around it. Sprinkle a little finely chopped parsley over the top.
6
Serve
Serve cold, preferably with cold roast fowl.

Changes from the original

The ingredients have been put into modern measurements (deciliters, grams) and modern spelling. Freezing in ice and salt has been replaced with chilling/freezing in a refrigerator or freezer. Parsley for garnish has been added to the ingredient list, since in the original it is mentioned only in the method.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

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- Potet&Kjøttboller 8mnd 190g NestleNestleca. kr 24,90 · Meny
- Gulrot&Potet 4mnd 125g NestleNestleca. kr 22,90 · SPAR

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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 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 418) → 1949 (korrekturlest, s. 463)~92% av teksten endretfjernetlagt til

~~100 gr. kokte poteter 100 gr. kokt selleri~~ 1 ~~liten kokt purre~~ hårdkokt egg 1 ~~agurk 100 gr. skinke eller tunge~~ gulerot 1 ~~liten saltagurk~~ del. grønne erter 2 poteter 1/2 teskje løk 1 ~~eple~~ liten teskål utvannet, opskåret spekesild 1 ~~pære 50 gr. trøfler mayonnaise av 2 eggeblommer 2 del. tyk tomatpuré~~ l. reker 2 ~~tomater. Kjøt~~ tomater fransk salatsaus 1 spiseskje finhakket persille. Alt renses og ~~grønsaker~~ skjæres op i ~~smaa terninger, blandes med mayonnaisen. En glat form klædes med tomatpuréen, salaten lægges i, dækkes~~ smale strimler, rekene skal være hele. Blandes sammen med ~~kjøkkenpapir og lok; fryses derefter i is og salt. Ved anretningen dyppes formen~~ to gafler, overhelles salatsausen, irørt persillen. Anrettes i ~~varmt vand et øieblik, hvælves, og~~ reder av finskåren salat omkring ~~salaten lægges tomatskiver, bestrøet med litt finhakket persille. Salaten serveres til kold, stekt fugl.~~ en høide av reker.

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Frequently asked questions

Why does the krimsalat take so long?: The mixing itself goes quickly, but the salad is to be frozen in the mold on ice and salt – it is the chilling time that accounts for most of the roughly 4 hours. All the ingredients (potatoes, celeriac, leek) must also be fully cooked and cooled.
How do I get the salad neatly out of the mold?: The mold is first lined with thick tomato purée, then the salad is put in, covered with kitchen paper and a lid. To plate, the mold is dipped for a moment in hot water and turned out. Around the salad, tomato slices are arranged, sprinkled with a little finely chopped parsley.
What is the krimsalat served with?: According to the recipe in Henriette Schønberg Erken's "Stor kokebok" (1914, p. 418) it is served with cold roast fowl.
Can I substitute some of the ingredients?: The recipe itself allows for ham or tongue. Truffles (50 g) are a luxury ingredient that may be omitted, but then the salad loses some of its character. Meat, vegetables, apple, pear and cucumbers are all cut into small dice and combined with a mayonnaise made from 2 egg yolks.

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