For every Christmas lunch…or Easter lunch….or just evey lunch in general, there should a bowl of curried herring on the table.
I have to admit, they weren’t to my taste, not until I turned 32, a bit silly when you think about how delicious they actually are. But I do love them now and have finally tried making curried herring from scratch.
And I tell you, you should try it. It almost too easy and it tastes ten times better than anything you might be able to buy. You can also control what ends up in the final product.
1 JAR OF MARINATED HERRING, ABOUT 4 FILETS
60 G FRAICHE 5%
60 G MAYONNAISE
50 G GHERKINS, CUBED
3/4 TSP. CURRY POWDER
1 TSP. SUGAR
1/2 APPLE, CUBED, SAVE THE OTHER HALF FOR SERVING
SALT AND PEPPER
Make a sauce of fraiche, mayonnaise, cubed gherkins, curry powder, sugar and cubed apple. Add salt and pepper to taste.
Drain the liquid from the herring filets, cut them into bite-sized portions and fold the herring pieces into the sauce.
Place the curried herring in the fridge until serving, preferably till the next day, so that the flavours can develop fully.
Serve with rye bread, diced apple, and additional cubed gherkin, and chopped parsley on top.