How long must the salmon butter be chilled?

The mixture should be chilled for half an hour before it is spread on the bread. That is why the total time is about 50 minutes.

How do I mix the smoked salmon properly?

The salmon is scraped (scraped off the skin into a fine mass) and then stirred with the cream, added teaspoon by teaspoon. Finally the soft, beaten butter is stirred in. This makes the mixture smooth and airy without separating.

What kind of bread is used?

Slices of French bread lightly browned in melted butter. The salmon butter is spread on the grilled slices.

How much is needed for 6 servings?

125 g smoked salmon, 3 tablespoons heavy cream and 60 g beaten butter, plus bread and butter for grilling. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 6.

Grilled Bread with Smoked Salmon

Name: Grilled Bread with Smoked Salmon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 125 g smoked salmon (scraped fine); 3 tablespoons heavy cream; 60 g butter (room temperature, beaten soft); 10 slices white bread (French loaf); 50 g butter (for browning)

Grilled bread with smoked salmon (Erken 1914): 125 g scraped smoked salmon stirred with 3 tablespoons heavy cream added a teaspoon at a time and 60 g softened butter, chilled half an hour and spread on white bread browned in butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 6 (falt i det fri)

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About the dish

Smoked-salmon butter was among the finer small dishes in Erken's cookbook and was used on small grilled canapés for parties.

How to make it

1
Scrape the salmon
Scrape the smoked salmon fine with a knife.
2
Stir in the cream
Stir the salmon together with the cream, added a teaspoon at a time.
3
Add the butter
Finally stir in the soft butter.
4
Chill
Set the mixture in the cold for half an hour.
5
Assemble
Spread the salmon mixture on white bread slices lightly browned in melted butter.

Changes from the original

Measurements are given in modern units (g, tablespoon). "Beaten butter" is specified as room-temperature butter beaten soft.

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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. 6) → 1949 (korrekturlest, s. 9)~58% av teksten endretfjernetlagt til

125 gr. røkelaks 3 ~~spiseskeer tyk~~ spiseskjeer tykk fløte 60 gr. rørt smør brød smør. Laksen skrapes og røres derefter med fløten, som ~~tilsættes teskevis, tilsidst haves smørret~~ tilsettes teskjevis, tilsist has smøret i. ~~Sættes koldt ½ time. Smøres paa franskbrødskiver, som er let brunet i smeltet smør.~~

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Frequently asked questions

How long must the salmon butter be chilled?: The mixture should be chilled for half an hour before it is spread on the bread. That is why the total time is about 50 minutes.
How do I mix the smoked salmon properly?: The salmon is scraped (scraped off the skin into a fine mass) and then stirred with the cream, added teaspoon by teaspoon. Finally the soft, beaten butter is stirred in. This makes the mixture smooth and airy without separating.
What kind of bread is used?: Slices of French bread lightly browned in melted butter. The salmon butter is spread on the grilled slices.
How much is needed for 6 servings?: 125 g smoked salmon, 3 tablespoons heavy cream and 60 g beaten butter, plus bread and butter for grilling. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 6.

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