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Smoked Pike

Pike is dry-salted for 2 days, smoked, cut in slices and boiled. Served with freshly boiled carrots and parsley butter made from 2 tbsp parsley, 2 tbsp water and 150 g cold butter mounted off the heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 113 (falt i det fri)

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About the dish

Erken recommends hot-smoked pike as an underrated delicacy. The recipe shows the old household technique of dry-salting for two days before smoking, and a classic parsley butter mounted with cold butter.

How to make it

  1. 1

    Salting

    Clean the fish and wipe it with a damp cloth. Salt it well in the belly and sprinkle salt under and over it in a dish. Let it lie like this for 2 days.

  2. 2

    Smoking

    Then smoke the fish.

  3. 3

    Boiling

    Cut the fish into slices, rinse them and boil them gently until they are cooked through.

  4. 4

    Parsley butter

    Bring the parsley and water to a boil, take the pan off the heat and stir in the cold butter little by little. The pan must not be put back on the heat.

  5. 5

    Serving

    Serve the smoked pike with freshly boiled carrots and the parsley butter.

Changes from the original

Quantities are given in modern measurements. The OCR line "2 koldt vand" is interpreted as 2 tablespoons cold water. The smoking is described in general terms, since the original does not give a method or temperature.

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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. 113) → 1949 (korrekturlest, s. 137)~29% av teksten endretfjernetlagt til
Rens fisken, tør tørr den med et fugtig fuktig klæde, salt den i buken og strø salt under og over den i fatet. La fisken ligge saaledes således i 2 døgn og røk den saa. så. Skjær den i skiver, vask den, kok den og server servér den med nye gulerøtter og godt persillesmør. Og godt Godt persillesmør tillages saaledes: således: 2 spiseskeer spiseskjeer finhakket persille 2 spiseskeer spiseskjeer koldt vand vann 150 gr. smør. Persillen og vandet gives vannet gis et opkok, tages tas av ilden, varmen, og nu røres det kolde smør i; gryten maa må ikke mere komme over varmen. Røket gjedde med kokte gulerøtter og persillesmør er en delikatesse, delikatesse som ikke bør glemmes.

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Frequently asked questions

How long should the pike sit in salt before smoking?
The fish is cleaned, wiped with a damp cloth, salted in the belly and sprinkled with salt under and over it in the dish. It should lie like this for 2 days before it is smoked. That is why the total time is almost two days (about 49 hours).
How is the smoked pike prepared further?
After smoking, the fish is cut into slices, washed, boiled and served with new carrots and parsley butter.
How do you make the parsley butter?
2 tablespoons finely chopped parsley and 2 tablespoons cold water are brought to a boil. The pan is taken off the heat, and 150 g cold butter is stirred in. The pan must not be put back on the heat after this.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 113, where the dish is described as "a delicacy that should not be forgotten".

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