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Pickled Herrings With Curry Salad

Pickled Herrings With Curry Salad recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 564.7
Dietary: Gluten-free
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
  • 4 fillets Salted herring
  • 12 ounce Vinegar
  • 4 tablespoon Water
  • 4 ounce Sugar
  • 1 1/2 teaspoon Whole allspice
  • 1 tablespoon Mustard powder
  • 1 small Horseradish root
  • 1 small Carrot, thinly sliced
  • 3 slices Fresh ginger
  • 1 leaf Bay leaf
  • 2 teaspoon White peppercorns
  • 2 small Red onions
  • 2 fillets Cooked ham, finely chopped (for curry salad)
  • 3 tablespoon Light cream
  • 4 whites Hard-boiled eggs, chopped
  • 1 cup Mayonnaise
  • 1 teaspoon Curry powder
  • 1 pinch Ground white pepper
Directions
  1. 1
    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.
  2. 2
    In a saucepan, combine the vinegar, water, sugar, allspice, mustard powder, horseradish, carrot slices, ginger, bay leaf, and white peppercorns.
  3. 3
    Bring the brine mixture to a boil over medium heat, stirring until the sugar dissolves.
  4. 4
    Remove the brine from heat and allow it to cool completely to room temperature.
  5. 5
    Drain the soaked herring fillets and cut them slantwise into 1-inch pieces.
  6. 6
    Place the herring pieces in a glass jar or container and pour the cooled brine over them, ensuring they are fully submerged.
  7. 7
    Cover the container and refrigerate for at least 24 hours to allow the flavors to develop.
  8. 8
    For the curry salad, drain the remaining herring fillets (reserved from the pickling batch or additional fillets) and chop them finely.
  9. 9
    In a mixing bowl, combine the mayonnaise and light cream, stirring until smooth and soft.
  10. 10
    Add the curry powder and ground white pepper to the mayonnaise mixture and stir well to incorporate.
  11. 11
    Fold the finely chopped herring and chopped cooked ham into the seasoned mayonnaise mixture.
  12. 12
    Cover the curry salad and refrigerate for 2 hours to allow the flavors to meld.
  13. 13
    Taste the curry salad and adjust seasoning with more curry powder or pepper if necessary.
  14. 14
    Just before serving, fold the chopped hard-boiled egg whites into the curry salad.
  15. 15
    Remove the pickled herring from the brine and drain well.
  16. 16
    Arrange the pickled herring on a serving platter and garnish with finely sliced red onion rings and fresh dill.
  17. 17
    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.

Keywords: herring, pickled, curry, salad, vinegar, allspice, ginger, horseradish, mayonnaise, appetizer, scandinavian, fish, brine, eggs, onion
Read it online: https://www.chefs-mate.com/recipe/pickled-herrings-with-curry-salad/