Danish Smorrebrod: Herring in Curry Sauce or Karrysild

• Seafood

  • 5 Pickled herring filets
  • 1 tbsp Pickled herring liquid

• Produce

  • 1/2 Apple
  • 1 Dill or chive
  • 1 Shallot

• Canned Goods

  • 1 tbsp Curry paste, mild

• Condiments

  • 1 tbsp Capers
  • 1 tbsp Dijon mustard
  • 1 Dill pickle
  • 2 tbsp Mayonnaise

• Baking & Spices

  • 1/4 tsp Coriander seed
  • 1/4 tsp Mustard seed
  • 1 Salt & pepper

• Bread & Baked Goods

  • 1 Danish rye bread

• Dairy

  • 1 Butter, unsalted
  • 2 tbsp Creme fraiche

Found on spiciefoodie.com

Description

Ingredients

• Herring in Curry Sauce Ingredients:
• 5 pickled herring filets, sliced in 1 cm strips
• 2 tbsp creme fraiche
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp mild curry paste
• 1 shallot, thinly sliced
• 1 dill pickle, finely chopped
• 1 tbsp capers
• 1 tbsp pickled herring liquid
• half an apple, cored and sliced thinly or chopped
• ¼ tsp coriander seed, crushed
• ¼ tsp mustard seed, crushed
• salt & pepper to taste
• dill or chive for garnish
• Danish rye bread
• unsalted butter

Directions

• Stir to combine creme fraiche, mayonnaise, Dijon and curry paste.
• Add crushed spices, pickles, capers, onions and pickling liquid and combine. Allow to refrigerate for at least one hour to allow flavours to blend.
• Remove from fridge, add sliced herring and apples to sauce.
• Serve about ⅓ of a cup of mixture on buttered Danish rye bread and garnish with dill and chives (or green onion). Enjoy with fork and knife!