Pickled Herrings With Curry Salad

Course : Seafoods
Serves: 1
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-----pickled herrings-----
4 fillets herring fillets -- (salted)
12 ounces vinegar
3 tablespoons water -- (to 4 tbsp.)
4 ounces sugar
1 1/2 teaspoons allspice -- (whole)
1 tablespoon mustard -- (Colemans)
1 piece horseradish
1 small carrot -- sliced thinly
3 pieces ginger -- (whole)
1 pieces bay leaves -- up to 3
2 teaspoons white peppercorns
2 medium red onions -- up to 3
1 teaspoon dill
-----curry salad-----
2 fillets salted herring fillets
1 piece cooked ham -- * see note
2 tablespoons cream -- (to 3 tbsp.)
4 large chopped whites of 4 eggs
2 tablespoons mayonnaise
1 teaspoon curry powder
1 teaspoon white pepper -- ground

Preparation / Directions:

* same quantity as salted herring fillets. Pickled Herrings: Soak the herrings in water or milk for 8-10 hours, or until as salty as desired. Boil up the remaining ingredients (excepting the onion and dill), in the water and vinegar and cool. Cut the herring fillets slantwise into about 1 inch pieces and cover with the cold liquid. Leave for 24 hours. Decorate with finely sliced onion rings and chopped dill before serving. Curry salad: Blend the mayonnaise with the cream until soft, and season with the curry powder and pepper. Soak the herring fillets to remove the surplus salt and chop finely. Add them to the mayonnaise together with the finely chopped meat. Leave in a cold place for a couple of hours and season again if necessary. Just before serving, add the chopped egg-whites and decorate with hard-boiled and quartered yolks. Schnapps is always welcome together with Danish Herrings.

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