Karrysild
Detaljer
Ingredienser
- ⅓ cup crème fraîche (70g)
- ⅓ cup mayo (70g)
- ⅓ cup sour cream (70g)
- t = teaspoon
- T = tablespoon
- 2 t curry
- ¼ t gurkemeje/turmeric
- ¼ t salt
- ¼ t pepper
- ¼ t tarragon
- ½ t thyme
- 2 T sugar
- 1 T apple cider vinegar
- 1 T sunflower oil
- 1 t Dijon mustard
- 4 cornichons, finely chopped
- ½ gala apple peeled, cut in tiny cubes
- 1 T red onion finely chopped
- 1 T capers
- 1 T chives, finely chopped (optional)
- 2 T fresh dill, finely chopped
- 26 oz glass herring (Blue Hill Bay, herring in wine, or dill sauce, works well). Include the onions from the jar but chop finely.
Fremgangsmåde
First drain liquid from herring, soak and rinse thoroughly with water. Let stand in 6 qt. cold water while everything above is prepared, mixed, chopped, and put together
Mix crème fraîche, mayo, and sour cream. Add curry, oil, sugar, vinegar, turmeric, mustard, salt, pepper. Mix well.
Add everything else and turn it gently in the curry sauce from above.
Drain herring and tap dry on paper or dish towels. This avoids too much liquid to enter the recipe and making the sauce too runny.
Add herring piece by piece as it is tapped dry.
Tap dry onions from herring jars, chop finely and add to everything above
Refrigerate for 1-3 days before serving allowing flavors to blend and develop
Servering
Serve on a thin slice of sourdough rye bread with thinly sliced red onion rings topped with fresh dill and capers, with a warm soft boiled egg on the side.
Prepare on a Wednesday or Thursday for a weekend lunch.
There are about 40 pieces of herring per 26 oz jar. Using 3 prices of herring per open faced sandwich the recipe yields 12-14 servings.
Velbekommen!