Karrysild (Curry herring)

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1.3.2 Karrysild (Curry herring)

Serves: 6 persons
Time to actively work on it: 30 min
Resting time: 2 h

Ingredients

Amount		Ingredient	Preparation
5 p to 6 pieces		pickled herring cut into bite sized pieces or quarters (2 pots rolmops or bismark herring)
2 tbsp to 3 tbsp		neutral tasting oil
2 tbsp		good madras curry
4 tbsp to 5 tbsp		mayonnaise (Tomy or another full egg based one)
2 tbsp to 3 tbsp		sour cream
1		acidic green apple cut in very small cubes
3 p to 4 pieces		asier or picles cut into small pieces
		salt and pepper to taste

Instructions

Heat the oil in a small pot, add the curry and fry it through while stirring for a minute. Set to cool completely
Mix the sour cream and mayonnaise and curry oil. Add the pickles (or asier) and stir
Add the herring and add salt and pepper to taste
Stir, cover and put in the fridge for a few hours or overnight

Notes:

Use egg based non fat reduced mayonnaise for the best taste
Serve with hard boiled eggs, fresh dill and raw onion rings on Danish rye bread (other bread works too)
Source dr.dk/mad/opskrift/karrysild

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