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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 155)~83% of the text changedremovedadded
50 g gr. kaviar (torskerognkaviar). 5 dl reker (rensede, ca. ½ liter med skall). l. ræker kapers (noen til hver skive). 1 stk sitron. 0,25 ts citron ¼ teske finhakket løk. loff (til rundstykker/kanapeer). løk brød smør (til å smøre brødet). cayennepepper (en liten klype). Skjær loffen kayenne. Brødet skjæres i skiver skiver, utstikkes runde, paasmøres smørret og stikk ut runde skiver. Smør dem belægges med smør.. Legg en tynn tynd skive sitron på hver brødskive.. Rør kaviaren sammen med den finhakkede citron. Kaviaren irøres løken, noen dråper sitronsaft nogen draaper citronsaft og en liten klype cayennepepper.. Legg blandingen ganske litt høyt på brødskivene og lag kayenne; denne blanding lægges litt høit paa brødskiverne; en fordypning gjøres i midten helt ned til sitronen.. Legg noen kapers i fordypningen citronen; heri lægges først nogen kapers, og still de rensede rekene opp rundt. ræker stilles op omkring.

Note on Modernised

Mengder er oppgitt i moderne enheter (dl, ts). «Kayenne» er skrevet cayennepepper, «kavring» og øvrige ord modernisert i trinnene. Mengder uten mål i originalen er satt til 0.

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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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