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Salsum Sine Salso (Saltfish without Saltfish)
Salsum Sine Salso (Saltfish without Saltfish) is a traditional Ancient Roman recipe for a classic method of making 'mock' saltfish from chopped liver and liquamen that's formed into the shape of a fish and served. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Saltfish without Saltfish (Salsum Sine Salso).
prep time
15 minutes
cook time
15 minutes
Total Time:
30 minutes
Serves:
4
Rating: 
Tags : Spice RecipesChicken RecipesFowl RecipesAncient Roman Recipes
Original Recipe
Salsum sine salso: iecur coques, teres, et mittes piper aut liquamen aut salem. addes oleum. iecur leporis aut haedi aut agni aut pulli, et, si volueris, in formella piscem formabis. oleum viridem supra adicies.
Translation
Saltfish without Saltfish: Cook and chop the liver of a hare, kid, lamb or chicken and mix with pepper and liquamen or salt. Add olive oil. If you wish, shape in a mould into the form of a fish. Sprinkle virgin olive oil over the top [and serve].
Modern Redaction
Ingredients:
300g chicken livers
1/2 tsp freshly-ground black pepper
4 tbsp liquamen (fish sauce)
2 tbsp olive oil
olive oil to garnish
Method:
Trim the livers, add a little oil to a frying pan, add the livers and fry briefly until just done. Chop the livers very finely and place in a bowl. Allow to cool then mix in the liquamen and olive oil.
Line a fish-shaped mould with clingfilm (plastic wrap) then pack in the liver mixture. Invert onto a serving dish and carefully remove the mould. Garnish with olive oil and black pepper and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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