Erken's salmon sandwiches from 1914: round cut-out slices of white bread spread with butter, edged with flaked cooked cold salmon, mayonnaise piped as a star in the center and finely shredded lettuce strips on top.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 5 (falt i det fri)
From the chapter "Hot and cold small dishes" in Henriette Schønberg Erken's "Stor kokebok" (1914). These pages contain a range of small canapés of white bread topped with fish, cheese and shellfish — a typical cold spread for parties.
Cut out the bread
Cut out round slices of the white bread with a glass or a cookie cutter.
Butter and add salmon
Spread the slices with butter and arrange the flaked salmon around the edge of each slice.
Mayonnaise
Pipe or place the mayonnaise as a star in the middle of the slice.
Garnish
Scatter finely cut lettuce strips over the top and serve cold.
Ingredient quantities have been estimated and given in modern measures, since the original only lists ingredients without weights. "Franskbrød" has been rendered as white bread.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
Ingrediensmengder er anslått og oppgitt i moderne mål, siden originalen bare lister ingredienser uten vekt. «Franskbrød» er gjengitt som loff.
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