Which ingredients do I need?

Boiled cod roe, fresh shrimp (peeled), boiled cauliflower, and butter. Plus mayonnaise sauce or cauliflower sauce for serving.

How is the roe prepared?

The pre-boiled roe is cut into slices and browned in butter. It is then mixed with peeled shrimp and boiled cauliflower divided into small florets.

Should the dish be served warm or cold?

Both versions are possible: cold with mayonnaise sauce, or warm with cauliflower sauce.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 155. Serves 4, about 30 minutes.

Shrimp with Cod Roe

Name: Shrimp with Cod Roe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 300 g boiled cod roe (sliced); 200 g peeled shrimp; 1 pcs cauliflower (boiled and divided into small florets); 25 g butter (for browning)

Sliced boiled cod roe browned in butter and mixed with shrimp and boiled cauliflower; served cold in mayonnaise or warm in cauliflower sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 155 (falt i det fri)

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About the dish

A simple arrangement in the fish chapter where boiled cod roe is combined with shrimp and cauliflower. Erken gives two ways to serve it — cold in mayonnaise or warm in cauliflower sauce.

How to make it

1
Brown the roe
Cut the boiled cod roe into slices and brown them in butter in a pan.
2
Combine
Mix the roe with the peeled shrimp and the boiled, finely divided cauliflower.
3
Serve
Serve either cold in mayonnaise sauce or warm in cauliflower sauce.

Changes from the original

The original gives no quantities; approximate amounts for 4 people have been set here. The wording has been modernized in the steps.

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Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 155) → 1949 (korrekturlest, s. 182)~42% av teksten endretfjernetlagt til

Rogn ~~ræker blomkaal smør.~~ smør reker blomkål. Den kokte rogn skjæres i skiver og brunes i ~~smørret,~~ smøret, blandes med de rensede ~~ræker~~ reker og den kokte, ~~smaat~~ smått opdelte ~~blomkaal.~~ blomkål. Serveres enten kold i ~~mayonnaisesaus~~ majonessaus eller varm i ~~blomkaalsaus.~~ blomkålsaus.

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Frequently asked questions

Which ingredients do I need?: Boiled cod roe, fresh shrimp (peeled), boiled cauliflower, and butter. Plus mayonnaise sauce or cauliflower sauce for serving.
How is the roe prepared?: The pre-boiled roe is cut into slices and browned in butter. It is then mixed with peeled shrimp and boiled cauliflower divided into small florets.
Should the dish be served warm or cold?: Both versions are possible: cold with mayonnaise sauce, or warm with cauliflower sauce.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 155. Serves 4, about 30 minutes.

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