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Mackerel, Smoked

Short 1914 instruction: smoked mackerel is cut into broad pieces and toasted or fried in butter, served with scrambled eggs, spinach, sorrel, or gooseberry purée.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 100 (falt i det fri)

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About the dish

A short instruction from the fish chapter of «Stor kokebok» (1914) for how smoked mackerel can be heated. The suggested sides—scrambled eggs, spinach, sorrel, and gooseberry purée—add acidity and freshness to the oily fish.

How to make it

  1. 1

    Cut the fish

    Cut the smoked mackerel into somewhat broad pieces.

  2. 2

    Toast or fry

    Toast the pieces, or fry them in butter until heated through and nicely browned.

  3. 3

    Serving

    Serve with scrambled eggs, spinach, sorrel, or gooseberry purée.

Changes from the original

Quantities are not given in the original; guideline amounts for four servings have been added. The wording of the method has been modernized in the steps, but the content is unchanged.

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Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 100) → Modernisert~82% av teksten endretfjernetlagt til
røket makrel smør. Fisken skjæres 2 stk røkt makrell (skåret i litt brede stykker og ristes stykker). 50 g smør (til steking). eggerøre, spinat, syre eller stekes stikkelsbærpuré (som tilbehør). Skjær den røkte makrellen i smør. Serveres litt brede stykker.. Rist stykkene, eller stek dem i smør til de er gjennomvarme og fint brunet.. Server med eggerøre, spinat, syre eller stikkelsbærpuré.

Note til Modernisert

Mengder er ikke oppgitt i originalen; det er lagt inn veiledende mengder for fire porsjoner. Ordlyden i fremgangsmåten er modernisert i trinnene, men innholdet er uendret.

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Frequently asked questions

How is smoked mackerel prepared according to this recipe?
The fish is cut into somewhat broad pieces and toasted (grilled) or fried in butter. It takes only a short time—the whole dish is ready in around 20 minutes.
What is served with it?
The recipe recommends scrambled eggs, spinach, sorrel (field sorrel), or gooseberry purée as a side dish.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 100. It serves 4 and requires only smoked mackerel and butter.

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