Curry Herring is one of the undisputed classics of the Danish Easter table – and for good reason.
Learn from Jeppe Foldager how to make a creamy curry cream with mayonnaise, crème fraîche and aromatic curry, mixed with crispy apple, celery leaves and old-fashioned matured white herring.
Tip: let the Curry Herring rest in the refrigerator, preferably for a day, so the flavors come together.
Servings: 4 Prep time: 20 min Cooking time: 20 min
Ingredients
Curry Cream
150 g mayonnaise
150 g crème fraîche 38 %
1½ tbsp curry
1 shallot
1 tsp coarse mustard
1 tsp capers
salt and freshly ground pepper
optionally a little lemon juice
Filling
1 tart apple
1 small stalk celery leaf
2 tbsp chopped dill
400 g old-fashioned matured white herring (approx. 6–8 fillets)
Instructions
- Finely chop a shallot and gently sauté it in a little neutral oil together with curry over medium heat, until the curry becomes aromatic and the onions are soft without browning. Let the mixture cool completely.
- Stir a creamy base of mayonnaise and crème fraîche. Add the cooled curry and shallot together with coarse mustard and a few capers. Season with salt, freshly ground pepper and optionally a little lemon juice.
- Cut apple, celery leaf and shallot into small fine cubes. Roughly chop capers and finely chop dill. Fold apple, celery leaf, shallot, capers and dill into the curry cream.
- Cut the old-fashioned matured white herring into bite-sized pieces and gently fold them into the salad.
- Can be served immediately or let the herring rest in the refrigerator for a day.
