Lobster Soup «Moscovitt» with Black Caviar / Hummersuppe «Moscovitt» med Limfjordkaviar

A delicate soup recipe found in “God Mat fra Sjøen”
(Nice Food from the Sea) published by Gyldendal in 1984

Contrary to most Western European shellfish soups this Russian style lobster soup is thick, filling and served with a couple of thin toasts (Toast Melba) with each serving it is hardly an appatizer but a a full meal.

In context

Melba toast is a dry, crisp and thinly sliced toast, often served with soup and salad or topped with either melted cheese or pâté. It is named after Dame Nellie Melba, the stage name of Australian opera singer Helen Porter Mitchell. Its name is thought to date from 1897, when the singer was very ill and it became a staple of her diet. The toast was created for her by chef and fan Auguste Escoffier, who also created the Peach Melba dessert for her. The hotel proprietor César Ritz supposedly named it in a conversation with Escoffier. 

Melba toast is made by lightly toasting slices of bread under a grill, on both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill with the untoasted sides towards the heat source, resulting in toast half the normal thickness.Thus, it can be described as a twice-baked food (see rusk).

Melba toast is also available commercially, and was at one time given to infants who were teething as a hard food substance on which to chew.

In France, it is referred to as croûtes en dentelle.

Caviar Mousse and Caviar Cream / Kaviarmousse og Kaviarkrem

Recipes for a delicious starter and a smooth sandwich spread found in ”Cappelens Kokebok” (Cappelen’s Cook Book)
published in 1991

Caviar made with smoked cod roe is a very popular sandwich spread in Scandinavia and are available both in glass jars and in tubes like this one.

The caviar mousse and caviar cream in these recipes are made with unsmoked roe from cod or similar fish and that makes for a lot milder and smoother taste.

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Salty Waffle Sandwich / Salt Våffelsmörgås

A recipe from “Stora boken om Smørgåsar och Smørgåstårtor” (The big Book about Sandwiches and Sandwichcakes) published in 1985

A waffle iron is a handy equipment in the kitchen. Its uses go way beyond  making waffles – Ted  😉

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Blinis – Russian Buckwheat Pancakes / Russiske Bokhvetepannekaker

A classic Russian recipe from “Berømte Retter” (Famous Dishes) published by Ernst G Mortensen in 1970

Blinis is the traditional companion to a glass of vodka. These pancakes were previously eaten in vast quantities the last days before Lent. Instead of the expensive Russian caviar which is the roe of sturgeon from the Caspian Sea, one can use salmon roe, bleak roe or the black Danish Limfjord caviar. Blinis can also be eaten with kippers or smoked herring. Sour cream mixed with chopped onions always served with blinis.

 Recipe in English –  Oppskrift på norsk

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