Curry herring – a recipe for homemade Danish curry herring in a creamy curry dressing with red onion, pickled cucumbers and capers. This homemade curry herring is so easy to make and tastes lovely. You make a curry dressing from mayonnaise, crème fraîche, curry, turmeric, sugar, salt and pepper, and stir in diced onion and capers together with traditional matured herring cut into pieces.
Curry varies in flavour and strength. I just use regular curry powder, but you can also use hot curry or mango curry. You can leave out the turmeric, but it gives the curry herring a stronger yellow colour. I use traditional matured herring, which I cut into suitable pieces. They are sold in most Danish supermarkets. The curry herring benefits from resting for at least a couple of hours before serving, and it keeps for 2-3 days in the fridge.
Curry herring is perfect for an Easter or Christmas lunch table, for example served with rye bread, eggs and onion rings. I also have a recipe for Danish curry salad with grated onion and grated apple. Enjoy!
Danish curry herring
Ingredients
Instructions
Stir mayonnaise, crème fraîche, curry, turmeric and sugar together. Gently fold in the onion, pickled cucumbers and capers. Season with salt and pepper. Cut the herring into suitable pieces and fold them into the dressing. Chill the curry herring for at least a couple of hours so the flavours can develop. Serve in a bowl and garnish with fresh dill on top. Enjoy!
Please write a comment