* Exported from MasterCook *
PICKLED HERRINGS WITH CURRY SALAD
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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.
- - - - - - - - - - - - - - - - - -
