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Tartar Salad

Erken's tartar salad (1914): equal parts cooked cold meat, celeriac and potatoes in strips, mixed with mayonnaise seasoned with cucumber or capers and parsley, garnished with lettuce and beets.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 420 (falt i det fri)

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About the dish

Tartar salad is a classic leftovers salad in Erken's cookbook, made from cooked meat, celeriac and potatoes in mayonnaise. Such salads were common on the cold table and as intermediate courses.

How to make it

  1. 1

    Cut up

    Cut equal amounts of cooked, cold meat, celeriac and potatoes into strips, mix them together and season with salt and pepper.

  2. 2

    Season the mayonnaise

    Stir chopped cucumber (or capers) and finely chopped parsley into the mayonnaise.

  3. 3

    Mix the salad

    Mix everything together gently with two forks.

  4. 4

    Arrange

    Arrange the salad on a platter or in a vase and garnish with endive lettuce and beets.

Changes from the original

The original gives "equal amounts" of meat, celeriac and potatoes without weight; here it is set to 200 g of each. Amounts for salt and pepper are given to taste, and the method has been divided into numbered steps.

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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
Modernised → 1949 (proofread, p. 467)~84% of the text changedremovedadded
200 g kokt, kaldt kjøtt (like mye som selleri og poteter). 200 g kokt sellerirot. 200 g kokte poteter. 1 porsjon majones (laget av 2 eggeplommer). 1 ss hakket agurk eller kapers. 1 ss finhakket persille. salt (etter smak). pepper (etter smak). hodesalat eller endiviesalat (til pynt). rødbeter (til pynt). Skjær like Like mye kokt, kaldt koldt kjøtt, selleri og poteter skjæres i strimler, bland dem sammen og krydre med salt strimler og pepper.. Rør hakket blandes sammen, krydres. Majonesen røres den hakkede agurk (eller kapers) og finhakket persille inn i majonesen.. Bland alt forsiktig persillen. Alt blandes sammen med to gafler.. Legg salaten opp gafler; anrettes på fat eller i en vase og pynt pyntes med endiviesalat og rødbeter. Kjøtt seleri poteter egg majones av 2 eggeplommer i spiseskje hakket agurk eller kapers i spiseskje finhakket persille salt pepper.

Note on Modernised

Originalen oppgir «likemeget» av kjøtt, selleri og poteter uten vekt; her er det satt til 200 g av hver. Mengder for salt og pepper er angitt etter smak, og fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

What does the tartar salad consist of?
Equal amounts of cooked, cold meat, celeriac and potatoes cut into strips, mixed with a mayonnaise of 2 egg yolks with added chopped cucumber or capers and finely chopped parsley. Seasoned with salt and pepper.
How is it arranged?
Everything is mixed together gently with two forks and arranged on a platter or in a vase, garnished with endive or butterhead lettuce and beets.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 420. It serves 4 and takes around 25 minutes once the meat and potatoes are cooked.

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