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Salad for hazel grouse in aspic

A salad of finely cut carrots, tomatoes, beans, peas, olives, potatoes, capers and anchovy, tossed in mayonnaise and garnished with egg and beetroot. From Erken's Stor kokebok (1949), p. 360.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 360 (falt i det fri)

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About the dish

The salad belongs with the dish Hazel grouse in aspic and is served ice-cold in the middle of the dish.

How to make it

  1. 1

    Mix the vegetables

    Gently mix the carrots, tomatoes, beans, peas, olives, potatoes, capers and anchovy using two forks. If the potatoes are not especially good, leave them out.

  2. 2

    Make mayonnaise

    Make mayonnaise from the egg yolks, salt, vinegar, lemon juice and up to 3 dl oil, and finally stir in 1 tbsp boiling water.

  3. 3

    Toss and garnish

    Toss the salad in the mayonnaise. Garnish with hard-boiled eggs and boiled, finely chopped beetroot.

  4. 4

    Note

    Note: The mayonnaise is made with raw egg yolks. Use fresh, good-quality eggs and do not leave the salad in the warm; it is best ice-cold and should be eaten the same day. Pregnant women, the elderly and small children should avoid raw egg.

Changes from the original

Measures are converted to modern units. The ⅛ amounts for beans, peas and anchovy are given as in the original. The last step adds a note on raw eggs in the mayonnaise.

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Frequently asked questions

What is the salad served with?
With Hazel grouse in aspic, in the middle of the dish.
Must the potatoes be included?
No, if they are not especially good they are left out.
Where is the recipe?
On p. 360 of Erken's Stor kokebok (1949).

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