Description
The classic Danish curry herring, courtesy of Mrs Bergman herself.
Ingredients
Scale
For the pickled herring
- 2 Fresh herrings
- 1 Onion, sliced
- 1 Red onion, sliced
- 1 1/3 Cups of vinegar
- 1 Cup of Sugar
- 2 Bayleaves
- 3 Cloves
- 2 Tablespoon of all spice peppercorns, crushed
For the curry seasoning
- 3 Tablespoons of curry powder
- 1 Red apple, finely diced
- A handful of cornichons, chopped
- A handful of small pickled onions, chopped
- 1 Tablespoon of mayonnaise
- 1 Tablespoon 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 mins
- Cook Time: 48 hours