Curry Salad is another traditional side for the Danish open faced sandwiches. Danes like fish, danes like pickled herring, but danes, for the most part, don't know how to make pickled herring, and this includes me. But I know how to make the curry salad to go with the herring, and it's so yummy.
In Denmark you can buy pickled herring in a curry sauce, but sometimes homemade is better, And when you can't figure out how to pickle the herring, you can always make the curry sauce or salad, to get the homemade feeling at your lunch.
At my family's christmas luncheons the seafood part was the most important, we all loved pickled herring, smoked Salmon and fried fish fillets. Normally a danish christmas luncheons is a feast on all thing pork, but fish is a plays a big part too.
- 2 pickled cucumbers/gherkins (you can use 5 small cornichons)
- 3 eggs, hardboiled
- 175 g mayonnaise
- ½ cup (1 dl) sour cream
- 3-5 teaspoons curry powder (I use madras curry)
- 1 teaspoon Worcestershire Sauce (Lea & Perrins)
- a splash HP sauce
- ½ teaspoon turmeric
- salt & pepper to taste.
Mix mayonnaise, sour cream, curry powder, Worcestershire sauce, HP sauce and turmeric. Dice the cucumber/gherkins and the hardboiled eggs in small pieces, fold it into the sauce. season with curry, salt and pepper.
Refrigerate the curry salad for an hour or so for the favors to blend better. This salad will keep for 5-6 days in the refrigerator.
You can add diced apples for a sweeter taste, or diced red onions for a sharper taste.