Description
The classic Danish curry herring, courtesy of Mrs Bergman herself.
Ingredients
Units
Scale
For the pickled herring
- 2 Fresh herrings
- 1 Onion (sliced)
- 1 Red onion (sliced)
- 1 1/3 cups (320 ml) of vinegar
- 1 cup (240 ml) of Sugar
- 2 Bayleaves
- 3 Cloves
- 2 tbsp of all spice peppercorns (crushed)
For the curry seasoning
- 3 tbsp of curry powder
- 1 Red apple (finely diced)
- A handful of cornichons (chopped)
- A handful of small pickled onions (chopped)
- 1 tbsp of mayonnaise
- 1 tbsp of sour cream
- A bunch of chives (chopped)
- Salt and pepper (to taste)
Instructions
For the pickled herring
- Soak the herrings overnight in cold water. Fillet them by removing bones and skin. Rinse and cut into 1 inch slices. In a glass jar, place the herring in layers with onion and spices.
- Mix vinegar and sugar until the sugar has dissolved. Pour over the herring, and make sure that all the fish pieces are covered. Close with a lid and leave in the refridgerator for 48 hours.
For the curry seasoning
- Slowly mix all the ingredients with the pickled herring.
- Season with salt and pepper to taste.
- Leave in the fridge over night.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Cuisine: Danish
Nutrition
- Serving Size: 1 serving
- Calories: 180