Danish curry salad with apple – karrysalat is a lovely, flavourful topping for pickled herring on Danish open sandwiches. It is made with crème fraîche, mayonnaise, sugar, salt, curry, grated apple and grated onion, all stirred together. This is how my grandmother makes it, and it is always a hit on the Christmas and Easter lunch table.
There are many ways to make curry salad, and you can add different ingredients, eg. diced boiled eggs, chopped gherkins or pickled cucumber, capers, spring onions or mustard. You can also add turmeric for an even stronger yellow colour.
Curry powders vary in flavour and strength. I just use regular curry, but you can also use hot curry or mango curry.
The curry salad isn’t only great with herring, it is also perfect in sandwiches. Also try my Danish remoulade and Danish cucumber salad. Enjoy!
Danish curry salad with apple
Ingredients
Instructions
Stir mayonnaise, crème fraîche, curry, sugar and salt together. Gently fold in the grated onion and apple. Taste and chill the curry salad until serving. It keeps for a couple of days in the fridge. Enjoy!
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