This classic Scandinavian-inspired dish combines two distinct preparations of herring for a complex flavor experience. The pickled fillets are soaked to reduce saltiness, then cured in a sweet and tangy vinegar bruce infused with allspice, ginger, and bay leaves. This process yields tender, flavorful fish with a bright, acidic kick. Served alongside a rich curry salad made with mayonnaise, cream, hard-boiled eggs, and optional ham, this recipe offers a delightful contrast of textures and temperatures. The curry salad provides a creamy, savory counterpoint to the sharp pickled fish. It is an excellent choice for summer picnics, festive gatherings, or as a sophisticated appetizer. The dish is traditionally enjoyed with schnapps or crisp white wine, making it a perfect centerpiece for entertaining.
Pickled Herrings With Curry Salad
Description
This classic Scandinavian-inspired dish combines two distinct preparations of herring for a complex flavor experience. The pickled fillets are soaked to reduce saltiness, then cured in a sweet and tangy vinegar bruce infused with allspice, ginger, and bay leaves. This process yields tender, flavorful fish with a bright, acidic kick. Served alongside a rich curry salad made with mayonnaise, cream, hard-boiled eggs, and optional ham, this recipe offers a delightful contrast of textures and temperatures. The curry salad provides a creamy, savory counterpoint to the sharp pickled fish. It is an excellent choice for summer picnics, festive gatherings, or as a sophisticated appetizer. The dish is traditionally enjoyed with schnapps or crisp white wine, making it a perfect centerpiece for entertaining.Ingredients
Directions
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Soak the salted herring fillets in cold water or milk for 8 to 10 hours, changing the liquid once or twice, to reduce the saltiness to your desired level.
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In a saucepan, combine the vinegar, water, sugar, allspice, mustard powder, horseradish, carrot slices, ginger, bay leaf, and white peppercorns.
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Bring the brine mixture to a boil over medium heat, stirring until the sugar dissolves.
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Remove the brine from heat and allow it to cool completely to room temperature.
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Drain the soaked herring fillets and cut them slantwise into 1-inch pieces.
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Place the herring pieces in a glass jar or container and pour the cooled brine over them, ensuring they are fully submerged.
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Cover the container and refrigerate for at least 24 hours to allow the flavors to develop.
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For the curry salad, drain the remaining herring fillets (reserved from the pickling batch or additional fillets) and chop them finely.
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In a mixing bowl, combine the mayonnaise and light cream, stirring until smooth and soft.
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Add the curry powder and ground white pepper to the mayonnaise mixture and stir well to incorporate.
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Fold the finely chopped herring and chopped cooked ham into the seasoned mayonnaise mixture.
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Cover the curry salad and refrigerate for 2 hours to allow the flavors to meld.
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Taste the curry salad and adjust seasoning with more curry powder or pepper if necessary.
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Just before serving, fold the chopped hard-boiled egg whites into the curry salad.
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Remove the pickled herring from the brine and drain well.
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Arrange the pickled herring on a serving platter and garnish with finely sliced red onion rings and fresh dill.
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Serve the curry salad alongside the pickled herring, garnishing the salad with quartered hard-boiled egg yolks.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 564.7kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 74.7mg4%
- Total Carbohydrate 130.2g44%
- Dietary Fiber 9.2g37%
- Sugars 103.9g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store pickled herring in the brine in the refrigerator for up to 1 week. The curry salad should be consumed within 2 days and kept refrigerated.
Substitutions: If fresh horseradish is unavailable, you can use prepared horseradish, but reduce the quantity as it is more concentrated. Mild vinegar can be substituted with white wine vinegar for a smoother taste.
Tip: The soaking time for the herring depends on the initial saltiness. Taste a small piece after 8 hours to determine if further soaking is needed.
Variation: For a spicier curry salad, add a dash of hot sauce or extra curry powder. You can also add finely chopped celery to the salad for extra crunch.
Serving Suggestion: This dish pairs well with crisp white wine, such as Sauvignon Blanc, or traditional Danish aquavit/schnapps. Serve with rye bread or crackers.
