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Shrimp and Caviar

A cold canapé from 1914: round buttered bread with a lemon slice, caviar stirred with onion, lemon juice, and cayenne, capers in the center, and peeled shrimp arranged around. Caviar here is cod-roe caviar.

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

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About the dish

A cold open-sandwich appetizer from the fish chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). Such small canapés with caviar and shrimp belonged to the repertoire of party food in middle-class homes.

How to make it

  1. 1

    The bread

    Cut the white bread into slices and cut out round pieces. Spread them with butter.

  2. 2

    Lemon

    Place a thin slice of lemon on each piece of bread.

  3. 3

    Caviar mixture

    Stir the caviar together with the finely chopped onion, a few drops of lemon juice, and a small pinch of cayenne pepper.

  4. 4

    Assemble

    Mound the mixture a little high on the bread pieces and make a hollow in the center all the way down to the lemon.

  5. 5

    Garnish and serve

    Place a few capers in the hollow and stand the peeled shrimp up around it.

Changes from the original

Quantities are given in modern units (dl, tsp). "Kayenne" is written as cayenne pepper, and "kavring" and other words have been modernized in the steps. Quantities without measures in the original have been set to 0.

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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. 155) → 1949 (korrekturlest, s. 182)~45% av teksten endretfjernetlagt til
50 gr. kaviar ½ l. ræker reker kapers 1 citron ¼ teske ½ sitron ¾ teskje finhakket løk brød smør kayenne. kajenne. Brødet skjæres i skiver, utstikkes runde, paasmøres smørret påsmøres smøret og belægges belegges med en tynd tynn skive citron. sitron. Kaviaren irøres løken, nogen draaper citronsaft dråper sitronsaft og ganske litt kayenne; kajenne; denne blanding lægges legges litt høit paa brødskiverne; på brødskivene; en fordypning gjøres i midten helt ned til citronen; sitronen; heri lægges legges først nogen kapers, og de rensede ræker reker stilles op omkring.

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Frequently asked questions

How is the dish assembled?
The bread is cut into slices and cut out into rounds, spread with butter, and topped with a thin lemon slice. The caviar is mixed with finely chopped onion, a few drops of lemon juice, and a little cayenne, then mounded high on top. Make a hollow in the center all the way down to the lemon, put capers there, and stand the peeled shrimp up around it.
How much do I need for 4 servings?
50 g caviar, ½ liter shrimp, capers, 1 lemon, ¼ teaspoon finely chopped onion, bread, butter, and cayenne. The shrimp must be peeled before use.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 155. It is counted as a cold fish dish/appetizer and takes about 25 minutes.

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