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Smoked salmon with scrambled egg

Three ways to serve smoked salmon on buttered bread: in slanted slices with scrambled egg, rolled as a cornet filled with scrambled egg, or twisted with anchovy under sieved egg yolk. From Erken's Stor kokebok (1949), p. 682.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 682 (falt i det fri)

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About the dish

The entry is more a lesson in presentation than a recipe, with three garnishing methods for the same topping.

How to make it

  1. 1

    Slices with scrambled egg

    Cut the salmon at a fairly sharp slant into thin slices and lay it on the buttered bread. Divide the slice on the slant and put a little scrambled egg on it.

  2. 2

    Cornet

    Or roll the salmon slice into a fairly flat cornet. Put a very little scrambled egg in the opening and tuck in a touch of greenery.

  3. 3

    Corkscrew

    Or take strips of smoked salmon and neat anchovy fillets, a centimetre wide, and twist them around each other like a corkscrew. Rub a hard-boiled egg yolk through a hair sieve directly onto the buttered slice of French bread.

Changes from the original

«Hårsikt» is rendered as a hair sieve (fine sieve). «Kremmerhus» is explained as a conical roll (cornet). The amount of scrambled egg is not given.

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Frequently asked questions

How is the salmon cut?
At a fairly sharp slant in thin slices.
What is a kremmerhus?
A conical roll of a salmon slice, filled with a little scrambled egg.

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