Your herring, whether it’s self marinated or not, deserves a homemade Danish curry salad. Danish curry salad is a traditional for any decent Danish Christmas lunch. This Danish curry salad has nothing to do with the ones you can buy in a Danish supermarket. They’re a molecule away from plastic. This is the real thing.
Recipe: Homemade Danish curry salad
2 pickled cucumbers, diced
1 tbsp capers
1 small apple, diced
2 shallots or red onions, diced
2 tbsp mayonnaise
150 ml sour cream or creme fraiche
2 tsp curry powder
1 pinch of turmeric for a nice yellow color
- Firstly boil the eggs in boiling water for about 10 minutes and let them cool down. The quickest way to do this, is in a bowl of cold water. Then peel the eggs.
- Secondly cut the eggs, the cucumber and the apple into equal pieces. Don’t make the cubes too big, just about the same size as the capers will do the trick.
- Next finely chop the onions and add them to the already diced incredients.
- After that make the dressing. Mix the mayonnaise, the sour creme (creme fraiche) and the curry powder together with the turmeric.
- Then carefully mix the dressing with the diced ingredients. The eggs shouldn’t suffer too much and fall apart.
- Finally season with salt and pepper according to taste. Color the homemade curry salad accordingly with more turmeric if it is not yellow enough.
- Refrigerate the curry salad for about 2 hours before serving.
Boil a few more eggs and use them as decoration on the salad.
Danish curry salad can be kept in the refrigerator for about 1 week.
In my opinion, noodles have no place in a curry salad. This is an unnecessary filler that doesn’t add anything to the taste. The noodles are one reason I don’t like the supermarket salad!
You can easily make curry powder and mayo yourself. It takes a little longer, but the dishes taste a lot better.