Pickled herrings with curry salad
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Pickled herrings with curry salad
  Curry    Salad    Seafood  
Last updated 6/12/2012 1:17:54 AM. Recipe ID 48481. Report a problem with this recipe.
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      Title: Pickled herrings with curry salad
 Categories: Seafood
      Yield: 1 Servings
 
           -----pickled herrings-----
      4    Herring fillets; (salted)
     12 oz Vinegar
      3 tb Water; (to 4 tbsp.)
      4 oz Sugar
  1 1/2 ts Allspice; (whole)
      1 tb Mustard; (coleman's)
      1 sm Horseradish
      1 sm Carrot; sliced thinly
      3 pn Ginger; (whole)
      1    Bay leaves
      2 ts White peppercorns
      2    Red onions
           Dill
           -----curry salad-----
      2    Herring fillets
           Cooked ham; * see note
      2 tb Cream; (to 3 tbsp.)
           Chopped whites of 4 eggs
           Mayonnaise
           Curry powder
           White pepper; ground
 
  * same quantity as salted herring fillets.
  
  Pickled Herrings:
  
  Soak the herrings in water or milk for 8-10 hours, or until as salty
  as desired.
  
  Boil up the remaining ingredients ( exepting the onion and dil), in
  the water and vinegar and cool.
  
  Cut the herring fillets slantwise into about 1 inch pieces and cover
  with the cold liquid.
  
  Leave for 24 hours.
  
  Decorate with finely sliced onion rings and chopped dill before
  serving.
  
  Curry salad:
  
  Blend the mayonnaise with the creme until soft, and season with the
  curry powder and pepper.
  
  Soak the herring fillets to remove the surplus salt and chop finely.
  
  Add them to the mayonnaise together with the finely chopped meat.
  
  Leave in a cold place for a couple of hours and season again if
  necessary.
  
  Just before serving, add the chopped egg-whites and decorate with
  hard-boiled and quartered yolks.
  
  Schnapps is always welcome together with Danish Herrings.
 




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Recipe ID 48481 (Apr 03, 2005)

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