A salmi is a French dish in which poultry is first roasted almost tender, then cut into neat pieces and finished by simmering in a rich sauce - here a sauce of browned butter and flour, chopped shallot, liver and gizzard, pan juices, and 1 liter of red wine.

How long does the preparation take?

The ducks are roasted in the usual way for about 1 hour until almost tender, basted with the stock along the way. Then they are cut up and cooked further in the sauce until the meat is completely tender - about 2.5 hours in all.

How is the dish arranged?

The salmi is placed on a slightly deep platter with boiled, glazed chestnuts around it, or everything is mixed and served in a vol-au-vent. Olives, paprika, lemon juice, and salt go into the sauce at the end.

Where does the recipe come from?

From Henriette Schønberg Erken's Stor kokebok (1914), page 271. It is intended for 8 servings and uses 2 ducks.

Salmi of Duck (salmi de canards)

Name: Salmi of Duck (salmi de canards)
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 2 pcs ducks (with liver and giblets); 10 dl red wine; 125 g butter; 40 g wheat flour; 1 pcs shallot (finely chopped); 10 dl meat stock; 20 pcs olives; salt (to taste); paprika powder (to taste); 20 pcs chestnuts (boiled and glazed); lemon juice (to taste); pepper (for rubbing the ducks)

Salmi of duck from Erken's Stor kokebok (1914): two ducks are roasted almost tender, cut up, and simmered tender in a brown sauce of butter, flour, shallot, liver, and giblets, thinned with pan juices, red wine, and meat stock, seasoned with olives, paprika, and lemon juice. A salmi is a classic French dish in which poultry is first roasted and then finished in a rich sauce. Served with glazed chestnuts or in a vol-au-vent.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 271 (falt i det fri)

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About the dish

Salmi is a classic French-inspired dish in which poultry is first roasted and then finished by braising in a rich wine sauce. The recipe appears in the chapter "Poultry and game" among several finer duck preparations in Stor kokebok (1914), and reflects the French festive-cuisine style Erken conveyed to Norwegian housewives.

How to make it

1
Prepare the ducks
Clean the ducks well and rub them with pepper and salt both inside and out.
2
Roast the ducks
Roast the ducks in the oven in the usual way until they are almost tender, about 1 hour. Baste them with stock along the way.
3
Make the sauce
Brown the butter and flour together in a pot. Add the finely chopped shallot along with the finely chopped liver and giblets, and thin with the pan juices from the roast and the red wine. Thin with meat stock to a suitably thick sauce.
4
Simmer the meat tender
Cut the ducks into neat pieces and let them simmer in the sauce until the meat is completely tender.
5
Season
Add the olives, paprika, and lemon juice, and salt to taste.
6
Arrange
Arrange the salmi on a slightly deep platter with the boiled, glazed chestnuts around it, or mix everything together and serve in a vol-au-vent.

Changes from the original

Amounts converted to modern units (dl, g). "Kraas" specified as giblets (heart and gizzard). Roasting temperature and times given specifically, since the original assumes the "usual way." The chestnuts are described as pre-boiled/glazed; alternatively, pre-cooked packaged chestnuts can be used.

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- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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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. 271) → 1949 (korrekturlest, s. 302)~32% av teksten endretfjernetlagt til

2 ~~ænder 1~~ ender 1/4 l. rødvin 125 gr. smør 40 gr. hvetemel 1 ~~skalottelok~~ skalottløk 1 l. ~~kjøtkraft~~ kjøttkraft 20 oliven salt paprika 20 kastanjer ~~citronsaft. Ænderne~~ sitronsaft. Endene rengjøres, ~~gnides ind- og~~ gnis innog utvendig med pepper og salt. Stekes derefter ~~paa vanlig maate~~ på vanlig måte næsten møre, ca. 1 time. Dryppes herunder med kraften. Smør og mel brunes sammen, ~~tilsættes~~ tilsettes den hakkede løk, samt den finhakkede lever og ~~kraas, spædes~~ krås, spes med ~~skyen~~ skyien fra steken samt rødvinen. ~~Ænderne~~ Endene skjæres op i pene stykker og koker i ~~sausen,~~ sausen til kjøttet er helt mørt. Oliven, paprika og ~~citronsaft haves~~ sitronsaft has i samt salt efter smak. Salmien anrettes ~~paa~~ på et litt dypt fat med de kokte, ~~glasserte kastanjer~~ glaserte kastanjer omkring, eller det blandes og serveres i en vol au vent.

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Frequently asked questions

What is a "salmi"?: A salmi is a French dish in which poultry is first roasted almost tender, then cut into neat pieces and finished by simmering in a rich sauce - here a sauce of browned butter and flour, chopped shallot, liver and gizzard, pan juices, and 1 liter of red wine.
How long does the preparation take?: The ducks are roasted in the usual way for about 1 hour until almost tender, basted with the stock along the way. Then they are cut up and cooked further in the sauce until the meat is completely tender - about 2.5 hours in all.
How is the dish arranged?: The salmi is placed on a slightly deep platter with boiled, glazed chestnuts around it, or everything is mixed and served in a vol-au-vent. Olives, paprika, lemon juice, and salt go into the sauce at the end.
Where does the recipe come from?: From Henriette Schønberg Erken's Stor kokebok (1914), page 271. It is intended for 8 servings and uses 2 ducks.

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