Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Salmon, cold (saumon froid)

Erken's recipe for cold salmon from 1914: the salmon is cooked whole or in slices in a spiced court-bouillon of water, vinegar, salt, carrots, parsley stalks, thyme, bay, and whole pepper, cooled in the stock and arranged with a rich garnish of herbs, lobster roe, stuffed tomatoes, and eggs, with cold sauces such as green herb butter or horseradish butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 107 (falt i det fri)

Be the first to rate

About the dish

From the fish chapter of 'Stor kokebok' (1914). Cold salmon was one of the most prestigious presentations in Norwegian bourgeois party food, and here Erken gives both the court-bouillon and suggestions for garnish and cold sauces in the French style.

How to make it

  1. 1

    Boil the court-bouillon

    Clean and chop the carrots. Combine them with the water, vinegar, salt, parsley stalks, thyme, and bay leaf in a large pot and set over the heat. Let it cook for 1 hour, skimming well along the way.

  2. 2

    Add the pepper

    Let the whole pepper cook for the last 10 minutes. Then strain the stock through a cloth.

  3. 3

    Cook the fish

    Place the salmon in the boiling, strained stock and let it cook until tender.

  4. 4

    Cool in the stock

    Lift the fish into a deep dish and pour the stock over it. Let the fish cool completely in the stock.

  5. 5

    Arrange and garnish

    Lift the fish onto a fish platter, and remove the skin if desired. Garnish with tarragon leaves, lobster roe, chervil, and parsley, as well as halved, hollowed-out tomatoes filled with salad, halved stuffed eggs, and shrimp or lobster in aspic.

  6. 6

    Serve

    Serve with cold sauces, for example green herb butter or horseradish butter.

Changes from the original

Quantities are converted to modern units (deciliters/grams), and the amount of salt in the court-bouillon is kept as in the original since the fish only steeps in it for a short time. The amount of salmon is estimated, as the original does not give a weight. The method is rewritten in steps, and the order (court-bouillon first, then the fish) is clarified.

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 107)~86% of the text changedremovedadded
2 kg laks (hel eller skåret i skiver). 5 l vann. l. vand 2 dl eddik. del. eddik 100 g salt. gr. salt 10 g gr. hel pepper (tilsettes de siste 10 minuttene). 250 g gulrøtter (renset og hakket). gr. gulerøtter 50 g persillestilker. gr. persillestilker 1 gren timian. timian 1 stk laurbærblad. estragonblader, kjørvel og persille (til pynt). hummerrogn (til pynt). tomater (delte og uthulede, fylt med salat). hardkokte egg (delte og fylte). reker Laksen kokes enten hel eller hummer skaaret i gelé (til pynt). kald saus (grønnsaksmør, pepperrotsmør e.l., til servering). Rens og hakk gulrøttene. Bland dem med vann, eddik, salt, persillestilker, timian og laurbærblad skiver; avkjøles i en stor kjele og sett over varmen. La det koke kraften. Skindet fjernes eller ikke, som man vil. Laksen blir særlig god ved at kokes i 1 time, følgende blanding: — Gulerøtterne renses og skum godt underveis.. La hakkes, blandes med alt det øvrige undtagen den hele pepperen koke med de siste pepper og sættes over ilden, koker 1 time. De sidste 10 minuttene. Sil deretter kraften gjennom et klede.. Legg laksen minutter koker pepperen med. Skummes godt. Siles gjennem sileklædet. Fisken lægges i den kokende, silte kraften kokte, silede, kokende kraft og la den koke koker til den er mør.. Legg fisken opp mør. Fisken lægges op i et dypt fat fat, og hell kraften heldes over. La fisken bli helt kald i kraften.. Legg — Naar fisken opp på fiskefat, og fjern skinnet om ønskelig. Pynt skal benyttes, lægges den op paa fiskefat; pyntes med estragonblader, estragonblade, hummerrogn, kjørvel og kjørvel, persille, samt delte, overskaarne, uthulede tomater fylt tomater, fyldt med en eller anden salat, delte fylte egg og reker overskaarne, fyldte egg, ræker eller hummer i gelé.. Server kalde gele. Forskjellige kolde sauser til, for eksempel grønnsaksmør eller pepperrotsmør. som grønsakesmør, pepperrotsmør o. s. v. serveres til laksen.

Note on Modernised

Mengder er omregnet til moderne enheter (desiliter/gram), og saltmengden i kokelaget er beholdt som i originalen siden fisken kun trekker en kort tid i den. Mengde laks er anslått, da originalen ikke oppgir vekt. Framgangsmåten er skrevet om i trinn, og rekkefølgen (kokelag først, deretter fisken) er tydeliggjort.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

What does the cooking stock consist of?
5 l water, 2 dl vinegar, 100 g salt, 10 g whole pepper, 250 g carrots, 50 g parsley stalks, 1 sprig of thyme, and 1 bay leaf.
How do I make the stock correctly?
Clean and chop the carrots, combine everything except the whole pepper, and cook for 1 hour. The pepper is cooked for the last 10 minutes. Skim well and strain the stock through a straining cloth.
Should the salmon cool in the stock?
Yes. Place the fish in the boiling, strained stock and cook until tender. Then put it in a deep dish and pour the stock over it, so that it cools in the stock.
How is the cold salmon served?
Lift it onto a fish platter when it is to be used, and garnish with tarragon. The skin can be removed or left on, as desired. The salmon is cooked whole or in slices.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!