Smørrebrød with Herring Salad, Egg and Curry
Herring Salad with Egg and Curry © kvalifood.com
Herring salad with hard-boiled eggs and curry mayo is an old Danish classic. The acidity from the pickled herring and the sweetness from the curry balance each other well. It is best made the day before so the flavours have time to develop properly. A reliable fixture on the cold lunch table.
Ingredients
Yields 4 servings
Herring salad
- 300 g pickled herring (marinated, from a jar), drained and roughly chopped
- 3 hard-boiled eggs, chopped
- 3 tbsp mayonnaise
- 1 tbsp crème fraîche 18%
- 1 tsp curry powder
- 1 tsp white wine vinegar
- salt
- pepper
Assembly
- 4 slices rye bread
- 1 hard-boiled egg, sliced
- fresh chives, finely chopped
- paprika, a little, for sprinkling
Directions
Herring salad
- Mix the mayonnaise, crème fraîche, curry and vinegar together.
- Gently fold in the chopped herring and eggs.
- Season with salt and pepper.
- Leave the salad to rest for at least 30 minutes in the fridge — overnight if possible.
Assembly
- Spread the herring salad on the rye bread.
- Lay a few egg slices on top.
- Sprinkle with chives and a little paprika before serving.
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