*  Exported from  MasterCook  *
 
                     PICKLED HERRINGS WITH CURRY SALAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----pickled herrings-----
    4                    Herring fillets -- (salted)
   12       oz           Vinegar
    3       tb           Water -- (to 4 tbsp.)
    4       oz           Sugar
    1 1/2   ts           Allspice -- (whole)
    1       tb           Mustard -- (coleman’s)
    1       sm           Horseradish
    1       sm           Carrot -- sliced thinly
    3       pn           Ginger -- (whole)
    1                    Bay leaves
    2       ts           White peppercorns
    2                    Red onions
                         Dill
                         -----curry salad-----
    2                    Herring fillets
                         Cooked ham -- * see note
    2       tb           Cream -- (to 3 tbsp.)
                         Chopped whites of 4 eggs
                         Mayonnaise
                         Curry powder
                         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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