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Grilled Bread with Smoked Salmon

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. 1

    Scrape the salmon

    Scrape the smoked salmon fine with a knife.

  2. 2

    Stir in the cream

    Stir the salmon together with the cream, added a teaspoon at a time.

  3. 3

    Add the butter

    Finally stir in the soft butter.

  4. 4

    Chill

    Set the mixture in the cold for half an hour.

  5. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 6) → Modernised~83% of the text changedremovedadded
125 gr. g røkelaks (skrapet fint). 3 spiseskeer tyk fløte spiseskjeer tykk fløte. 60 gr. g smør (romtemperert, rørt bløtt). 10 skiver loff (franskbrød). 50 g smør brød smør. Laksen skrapes og røres derefter (til bruning). Skrap røkelaksen fin med en kniv.. Rør laksen sammen med fløten, som tilsættes teskevis, tilsidst haves smørret i. Sættes koldt ½ time. Smøres paa franskbrødskiver, tilsettes teskjevis.. Rør til sist inn det bløte smøret.. Sett blandingen kaldt i en halv time.. Smør lakseblandingen på loffskiver som er let lett brunet i smeltet smør.

Note on Modernised

Mål er gjengitt i moderne enheter (g, spiseskje). «Rørt smør» er angitt som romtemperert smør rørt bløtt.

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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.

Equipment for this dish

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