Pickled herring is eaten all across Europe. It is a traditional accompaniment to Danish smørrebrød.
- 1 tbsp olive oil
- 1 small brown onion, finely chopped
- 1 tbsp mild yellow curry powder
- 500 g jar marinated herrings, drained, cut into bite-size pieces and patted dry
- 100 ml thick mayonnaise
- 100 ml sour cream or crème frâiche
- ¼ cup capers, finely diced
- 1 small green apple, peeled, cored and finely diced
- ¼ cup finely chopped dill, plus extra to serve
- 1 soft–boiled egg, cut into small pieces
- sliced rye bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling/freezing time 10 minutes
Heat the oil in a small frying pan over medium heat. Add the onion and a pinch of salt and cook for 5 minutes, or until just soft. Add the curry powder and stir for another 1 minute. Remove from the heat and cool.
Place the herrings, mayonnaise, sour cream, capers, apple and dill in a bowl and combine well. Add the curried onion. Season to taste and combine well. Spoon onto small pieces rye bread, then top with a little soft–boiled egg and extra chopped dill. Serve.