Pickled herrings with curry salad

Yield: 1 servings

Measure Ingredient
\N \N -----pickled herrings-----
4 \N Herring fillets; (salted)
12 ounces Vinegar
3 tablespoons Water; (to 4 tbsp.)
4 ounces Sugar
1½ teaspoon Allspice; (whole)
1 tablespoon Mustard; (coleman's)
1 small Horseradish
1 small Carrot; sliced thinly
3 pinches Ginger; (whole)
1 \N Bay leaves
2 teaspoons White peppercorns
2 \N Red onions
\N \N Dill ---curry salad-----
2 \N Herring fillets
\N \N Cooked ham; * see note
2 tablespoons Cream; (to 3 tbsp.)
\N \N Chopped whites of 4 eggs
\N \N Mayonnaise
\N \N Curry powder
\N \N White pepper; ground

* same quantity as salted herring fillets.

Pickled Herrings:

Soak the herrings in water or milk for 8-10 hours, or until as salty as desired.

Boil up the remaining ingredients ( exepting the onion and dil), in the water and vinegar and cool.

Cut the herring fillets slantwise into about 1 inch pieces and cover with the cold liquid.

Leave for 24 hours.

Decorate with finely sliced onion rings and chopped dill before serving.

Curry salad:

Blend the mayonnaise with the creme until soft, and season with the curry powder and pepper.

Soak the herring fillets to remove the surplus salt and chop finely.

Add them to the mayonnaise together with the finely chopped meat.

Leave in a cold place for a couple of hours and season again if necessary.

Just before serving, add the chopped egg-whites and decorate with hard-boiled and quartered yolks.

Schnapps is always welcome together with Danish Herrings.

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