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Salmon Salad

Cold salmon salad from Erken's Stor kokebok 1914: poached salmon is marinated in oil, lemon juice, salt and pepper, laid on coarsely cut butterhead lettuce and garnished with cucumber slices and shrimp, served with mayonnaise sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 414 (falt i det fri)

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About the dish

A simple, cold salmon salad from the chapter "Salads, omelets, side dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). Such cold fish salads were served as a side dish or for a cold buffet, often using leftovers of poached salmon.

How to make it

  1. 1

    Clean the salmon

    Remove the skin and bones from the salmon slices and lay them on a platter.

  2. 2

    Make the dressing

    Mix the oil, lemon juice, salt and pepper together well and pour the mixture over the salmon.

  3. 3

    Arrange

    Coarsely cut the lettuce, arrange it on a salad platter and drizzle a little of the dressing over it. Place the salmon high on the lettuce.

  4. 4

    Garnish and serve

    Surround the salmon with cucumber slices and shrimp. Serve with mayonnaise sauce.

Changes from the original

Quantities have been given in modern measures (tablespoons retained, dl for liquids). Cucumber and shrimp, which are only mentioned in the method, have been listed in the ingredients with approximate quantities. Mayonnaise sauce has been listed as an accompaniment.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 414) → 1949 (korrekturlest, s. 460)~46% av teksten endretfjernetlagt til
2 Laksesalat. 3 skiver kokt, kold laks 3 spiseskeer spiseskjeer olje 1 spiseske citronsaft spiseskje sitronsaft salt pepper hodesalat. Lakseskiverne Lakseskivene befries for skind skinn og ben og overheldes overhelles den blandede olje, citronsaft, sitronsaft, salt og pepper. Laksen lægges legges høit op paa grovskaaren opp på grovskåren salat, som er dryppet med litt av sausen; omgives omgis med agurkskiver og ræker. reker. Serveres med mayonnaisesaus. majonessaus.

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Frequently asked questions

What kind of salmon should I use?
Cooked, cold salmon – 2 slices. Remove the skin and bones before placing the slices in the dressing.
How is the dressing made?
Mix 3 tablespoons oil, 1 tablespoon lemon juice, salt and pepper. Pour the mixture over the salmon slices, and drizzle a little of the sauce over the lettuce.
How is the dish arranged and served?
Place the salmon high on the coarsely cut butterhead lettuce, and surround it with cucumber slices and shrimp. Serve with mayonnaise sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 414. It is intended for 4 servings and takes about 20 minutes.

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