Danish curry salad (karrysalat) with apple
Recipe for smørrebrød (open-faced rye bread sandwiches) with herring, curry salad and pickled mustard seeds
Servings 6 people
Ingredients
Curry salad
- 4 eggs, hard-boiled and cooled
- 1 small apple, cut into small dice
- 3 tbsp crème fraîche (18% fat)
- 1 1/2 tbsp mayonnaise
- 1 shallot, finely chopped
- 1-2 pickled gherkins, finely chopped – approx. 50 g
- 1 tbsp capers, roughly chopped
- 1 1/2 tsp curry powder
- 1/2 tsp ground turmeric
- 1/2 tsp sugar
- Salt and pepper
To serve
- 6 slices good coarse rye bread
- 6 marinated herring fillets
- 3 tbsp pickled mustard seeds
- 1 bunch chives, finely chopped
- 2 spring onions, finely sliced
- 1 punnet cress
- Butter for the bread, optional
Instructions
Curry salad
- Stir the crème fraîche, mayonnaise, curry powder, turmeric and sugar together in a bowl.
- Add the capers, pickled gherkins, shallot and diced apple and fold them well into the dressing.
- Chop the eggs. You can run them through an egg slicer in 2 different directions and then give them a single chop with a kitchen knife — that leaves them just the right size.
- Fold the eggs into the dressing and season to taste with salt and pepper. Set aside while you prepare the rest.
Smørrebrød with herring and curry salad
- Cut the herring fillets in 2, trimming off the thin end of the tail piece if you like.
- Arrange 2 pieces of herring on each slice of bread (buttered, if you like), and top with a couple of generous tablespoons of curry salad.
- Garnish with pickled mustard seeds, chives, spring onions and cress.