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.

Mackerel, Smoked

Name: Mackerel, Smoked
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 pcs smoked mackerel (cut into somewhat broad pieces); 50 g butter (for frying); scrambled eggs, spinach, sorrel, or gooseberry purée (as a side dish)

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)

Be the first to rate

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
Cut the fish
Cut the smoked mackerel into somewhat broad pieces.
2
Toast or fry
Toast the pieces, or fry them in butter until heated through and nicely browned.
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.

In stores now

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

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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.

From1914 1949 Modernised

To1914 1949 Modernised

Pick two different editions to see a comparison.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Smoking equipment →Smokers, chips and briquettes – smoke your own fish and meat, as Erken describes.Foodstuff.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!