Salads


Anchovy Salad - Ansjossalat

Serves 6

Rinse and wipe the anchovies and mash them. Cut olives in half. Slice the pickles thin. Cut salmon in thin strips.

Place the anchovy mash in the center of a serving platter and surround with olives, pickles and salmon.

Make a marinade of the oil, vinegar, mustard, pepper and stock and mix well. Pour over salad and garnish with thin slices of the lemon and tomato.


Apple Slaw

Serves 8

In a large bowl combine cream, mayo, and sugar. Core apple, dice but do not peel. Add diced apple and cabbage to mayo mixture. Fold in pineapple. Refrigerate until ready to serve.

Bean Salad - Salat af Grønne Bønner

Serves 14

Cook and drain the beans.

Fry the cut bacon until crisp and put in a bowl. Add the onion and oil and mix lightly. Add salt, sugar and pepper and toss lightly. Add vinegar and water.

Fold in the cooked beans until well coated. Chill in refrigerator for 1 hour before serving.


Cinnamon Sauce - Kanelsauce

Beat egg yolks and sugar together.

Mix the cornstarch with the water and cook until thick and clear. Remove from heat. Stir into the egg mixture. Return to heat and cook, stirring, until thickened.

Add the salt and the lemon juice.

Whip the cream. Fold into the mixture with the cinnamon just before serving.

Delicious on fruit salad but also on such diverse dishes as puddings and pancakes.


Cod's Roe Salad - Torskerognssalat

Boil the roe as in Fried Cod's Roe. Remove the skin and pass through a sieve. Beat in lemon juice and spices. The latter may be left to individual choice. Curry is excellent. Spread the mixture on buttered bread and serve with lemon slices and cress.

Coleslaw - Kålsalat

Serves 6

Place vegetables together in a salad bowl.

Combine all the seasonings and spices and add to the vegetables, tossing well. Add sugar, vinegar and oil and mix well.

Cover bowl and chill 1 hour.


Copenhagen Salad

Serves 4

Cut cheese into ¾ inch cubes (easy if cheese is well chilled). Mix with halved and seeded black grapes, halved walnuts and mandarin oranges. Just before serving, sprinkle with a little white wine or some liqueur.

Crab Salad - Krabbesalat

Serves 4

Mix mayonnaise with vinegar, salt and paprika to taste. Add tomato puree, then crab meat and celery. Neat slice tops off tomatoes and scoop out seeds, fill with salad and sprinkle alfalfa sprouts on top.
Good with hot French bread.

Cucumber Salad

Serves 8

Cut cucumber paper thin. Separately combine remaining ingredients. Add cucumbers. Refrigerate 4 to 6 hours. Drain. Serve in glass bowl.

Cucumbers in Sour Cream

Serves 4

Mix first six ingredients together and pour over the combined cucumber and onion slices. Stir gently. Chill before serving.

Curry Dressing

Whip cream until soft peaks form. Add remaining ingredients.

Curry Salad


Danish Chicken Salad

Serves 4

Mash cream cheese with milk until soft and well blended, then stir in pieces of chicken, resreving a few pieces for decoration. Melt butter in frying pan and fry almonds until golden. Drain asparagus from can and cut 2/3 of it into 1-inch pirces. Stir these with almonds into chicken and cream cheese mixture. Season with salt and pepper. Garnish with remaining chicken and asparagus.

Danish Dressing for Coleslaw - Sauce til Kålsalat

Combine all ingredients and cook over low heat until mixture begins to thicken slightly. Cool. If too thick, add enough cream to thin to desired consistency.

Fish Salad - Fisk Salat

Serves 6


Herring Salad #1 - Sildesalat

Serves 8

Wash herring. Cover with cold water and soak overnight. Skin and bone, using only the fillets. Dry and cut into small chunks. Prepare the salad 4 hours before serving.

Mix potatoes, fish, veal, pickle, apples and beets (reserve about ¼ of the beets for garnishing). Add salt and pepper to taste. Add onion and carrots and toss with a fork until lightly mixed.

Mix vinegar and sugar and pour over the salad.

Whip ½ of the cream and fold into the salad, mixing gently. Whip the rest of the cream and top the salad, mixing gently. Whip the rest of the cream and top the salad with it just as you are ready to serve.

Pack into a salad bowl. Chill 4 hours. Unmold on a chilled serving platter. Slice the 2 hard-boiled eggs over it. Garnish with remaining beets. Spread over the beets the minced hard-boiled egg. Decorate with sprigs of parsley.

Wonderful dish for a smørgåsbord.


Herring Salad #2 - Sildesalat

Serves 6

Wash, clean and cut herring into thin strips. Mix with the potatoes and apples in a salad bowl. Blend in parsley.

Mix the vinegar, oil, sugar, celery seeds and pepper and pour over the salad.

Garnish with very thin onion rings. Chill until time to serve.


Herring Salad #3 - Sildesalat

Serves 10

Soak herrings in cold water 6 hours. Drain, and dry the fish well. Cut into bite-size pieces.

Weigh the fish. Match their weight with a combination of potatoes, beets, apples and pickles, divided roughly into 4 equal portions. Boil potatoes and beets until done (reserving beet liquid). Peel and core apples. Cut into small cubes, along with vegetables and pickles. Place in a large salad bowl. Add herring bits.

Mix the first 2 tablespoons of vinegar and 2 tablespoons of olive oil, the claret and ½ the juice the beets were cooked in. (If you like sweet-sour salad dressings, put a little sugar in this liquid to taste.) Pour over salad and chill 12 hours.

Just before serving, mix the last 2 tablspoons of vinegar and 2 tablespoons of olive oil in the top of a double boiler over hot water and cook until somewhat thickened. Add salt and pepper to taste. Cool and pour over the salad. Garnish with hard-boiled eggs and parsley.


Italian Salad

Mix mayonnaise and drained peas and carrots. Add lemon juice. Add spices and toss. Fold in sour or whipped cream. Keep in refrigerator until ready to use.

Serving Ideas : Add ½ cup cooked miniature macaroni or asparagus.


Lemon Dressing - Citronsauce

Combine all ingredients in a jar. Shake until well blended. Chill. Shake well again before using.

Wonderful for fish salads.


Lobster and Vegetable Salad - Hummer- og Grøntsagssalat

Serves 20

Prepare vegetables as directed. Mix together in a very large bowl and let chill until very cold.

Mince the hard-boiled eggs fine in a second bowl. Add the mustard, vinegar and oil mixture, beating well. Add the cream and blend well. Fold in the vegetables in the larger bowl. Chill until set. Unmold on a large serving platter. Top and garnish as follows:

Remove lobster meat from body, tail and claws of lobsters. Set aside legs for use at another time. Save the head and tail shells.

Skin, bone and put the cooked salmon through a meat grinder. Add butter and whipped cream and season with salt and pepper to taste. Cream these ingredients together thoroughly. Fill the empty lobster-tail shells with the salmon mixture and set aside for the moment.

This recipe must not only taste superb but look like a work of art. Your aim is to make it appear that the lobsters are swimming over the molded vegetables. To achieve this, turn the filled lobster tails, filled side down, over the mold. Where the tails would normally join the bodies of the lobsters, pile lobster meat to simulate as best you can the shape of the mid-section of a lobster. Add the empty head shells, empty side down, joining the lobster-meat bodies.

Peel the shrimp, place around the platter with sprigs of parsley, radishes and stuffed olives.

Serves a battalion.


Lobster Salad - Hummer Salat

Serves 8

NOTES : Caviar on toast is garnish.

Macaroni Salad - Makaronisalat

Serves 6

Bring enough water to a boil to cover macaroni. Add salt. Boil rapidly for 10 minutes. Reduce heat and boil slowly for 20 minutes more, adding more boiling water if necessary. Drain. Rinse with cold water. Chill.

Mix the dressing as follows: whip the cream stiff. Add salt to taste, sugar and vinegar, a few drops at a time. Mix well and add the horseradish. Fold into the chilled macaroni.


Mayonnaise Dressing - Mayonnaise

Beat the egg yolks with the water, salt and vinegar for about 30 seconds.

Beat the oil. Add the egg-yolk mixture to oil and beat at high speed with an electric mixer or in a blender for about 2 minutes, or until thick.

Add the other ingredients and beat until well blended.


Meat Salad - Kjød Salat

Serves 6


Non-Vegetarian Vegetable Salad - Grøntsagssalat

Serves 12

Combine all ingredients, being careful not to mash.

Chill and serve on lettuce leaves with additional dressing of your choice.


Oil-and-Vinegar Dressing - Eddike- og Oliemarinade

Mix ingredients well. Chill.

Delicious for potato, apple or fish salads.


Potato and Herring Salad

Serves 4

Mix potatoes, herrings, apples, cucumber, chutney, cour cream and sugar. Refrigerate in covered bowl 1 hour. Sprinkle dill & chopped egg mixture.

Potato Salad - Kartoffelsalat

Serves 10

Fry the bacon until crisp. Remove from pan, drain and crumble.

Add the flour and onion to the fat in the pan. Stir in the vinegar, water, sugar, salt and spices. COok until medium thick. Cool.

Peel and dice potatoes. Sprinkle parsley and crumbled bacon over potatoes. Pour cooled dressing over all and mix gently to avoid mashing the potatoes.


Potato Salad Dressing #1 - Sauce til Kartoffelsalat

Melt butter.

Mix flour, salt, mustard, sugar and paprika, and blend with the butter. Add 1 cup of the milk.

Cook until medium thick, stirring frequently. Cool to lukewarm.

Mix remaining ½ cup milk with egg yolks. Stir into sauce. Add the vinegar and cook over low heat until thickened. Chill.

Good also as a sauce for fish, meat or cooked green vegetables.


Potato Salad Dressing #2 - Sauce til Kartoffelsalat

Mix ingredients in order given. Chill.

Red Cabbage Salad - Rødkålssalat

Serves 6

Wash and drain cabbage well. Chop it, not too fine.

Peel the apple and dice it. Cut celery into short lengths.

Whip the cream stiff. Add lemon juice, salt and sugar. Mix all ingredients together and chill until serving time.


Salmon and Vegetable Salad - Laks- og Grøntsagssalat

Serves 4

Chill all ingredients.

Peel tomatoes and cut into wedges. Pare and cut cucumbers and mix with drained peas.

Mix lemon juice, sugar, salt and pepper and combine with the vegetables. Fold in mayonnaise and salmon. Put in a chilled salad bowl and serve on lettuce leaves. Top with a few sprigs of parsley.


Salmon Macaroni Salad

Serves 8

Cook shell macaroni in boiling salted water as directed on package. Drain and cool to room temperature. Pour French dressing over macaroni and let stand 15 minutes. Add celery, nuts, green onions, pickle relish, peas, and salmon. Toss lighlty. Add mayonnaise and toss until macaroni is coated. Chill 1 hour before using. Serve on lettuce.

Salmon Salad - Lakssalat

Serves 6

Poach salmon in water to cover. Drain and save stock.

Sauté mushrooms in butter and add lemon juice just before removing from heat. Drain and add cooking liquid to fish stock.

Mix fish, mushrooms and celery together. Chill while you prepare the dressing.

DRESSING

Melt the butter over low heat. Stir in the flour a little at a time until smooth. Add the stock gradually, stirring after each addition. Remove from heat and let cool somewhat. Add sugar and vinegar and mix well. Add egg yolks and stir until the mixture is smooth. Add the white wine, salt, pepper and a little minced parsley, mixing well.

Fold dressing gently into the chilled fish mixture.

Serve on a bed of lettuce leaves.


Shrimp Salad

Mix together mayonnaise, whipped or sour cream, and seasonings. Toss shrimp with the mayonnaise/cream mixture. Add a little lemon if you use only the heavy cream.

Sour-Cream Dressing - Surflødesauce

Blend ingredients well. Chill thoroughly.

Wonderful over a mixture of several kinds of lettuce. Toss well.


Sour-Cream Potato Salad - Kartoffelsalat med Surfløde

Serves 10

Combine the potatoes, cucumber, onion, celery seeds, salt and pepper. Toss lightly.

Remove the egg yolks and combine with the sour cream, mayonnaise, vinegar and mustard. Add to the potato mix and toss very lightly.

Let stand 15 minutes before serving.

Garnish with chives or parsley or paprika or strips of pimiento - indeed, with anything of distinctive flavor and bright color.


Tivoli Salad - Tivoli Salat

In a large bowl, combine cheese, vegetables and meat. Blend dressing ingredients, pour over salad and toss gently. Chill. Serve with warm French bread.

Vinegar Dressing - Eddikesauce

Mix ingredients. Chill.

Stir or shake well before adding to salad.