Danish Curry Herring
Scan the QR code to open the recipe on mobile.
Jeppe Foldager
Gastronomic Chef, Hotel Hesselet
Curry herring is one of the undisputed classics of the Danish Easter table – and for good reason.
Learn from Jeppe Foldager how to make a creamy curry cream with mayonnaise, crème fraîche and aromatic curry, tossed with crispy apple, celery and old-fashioned matured white herring.
Tip: let the curry herring marinate in the cold, preferably overnight, so the flavors come together.
Servings
: 4
servings
Ingredients
150
g
mayonnaise
150
g
crème fraîche 38 %
1.5
tbsp
curry
1
shallot
1
tsp
coarse mustard
1
tsp
caper berries
salt and freshly ground pepper
optional a bit of lemon juice
1
tart apple
1
stalk
small celery
2
tbsp
chopped dill
400
g
old-fashioned matured white herring (approx. 6–8 fillets)
Avoid screen shutting off
Instructions
Step 1/5
Finely chop a shallot and gently sauté it in a bit of neutral oil together with curry on medium heat, until the curry becomes aromatic and the onions are soft without browning. Let the mixture cool completely.
Step 2/5
Stir together a creamy base of mayonnaise and crème fraîche. Add the cooled curry and shallot together with coarse mustard and a few capers. Taste and adjust with salt, freshly ground pepper, and optionally a bit of lemon juice.
Step 3/5
Cut apple, celery and shallot into small fine cubes. Chop capers coarsely and dill finely. Fold the apple, celery, shallot, capers and dill into the curry cream.
Step 4/5
Cut the old-fashioned matured white herring into bite-sized pieces and gently fold them into the salad.
Step 5/5
Can be served immediately or let the herring marinate in the refrigerator overnight.
Jeppe Foldager
Gastronomic Chef, Hotel Hesselet
Jeppe Foldager has worked as a chef in many of the country's most acclaimed restaurants and even aboard the Royal Yacht Dannebrog. He also headed the kitchen as head chef at Dragsholm Slot, which holds one of the prestigious Michelin stars – he has now stepped into the role of gastronomic chef at Hotel Hesselet.
Read more
