Recipe - Pickled Herrings With Curry Salad

pickled herrings
4 Herring fillets; (salted)
12 ounce Vinegar
3 tablespoon Water; (to 4 tbsp.)
4 ounce Sugar
1 One half teaspoon Allspice; (whole)
1 tablespoon Mustard; (coleman's)
1 small Horseradish
1 small Carrot; cut or sliced up thinly
3 pn Ginger; (whole)
1 Bay leaves
2 teaspoon White peppercorns
2 Red onions
Dill
curry salad
2 Herring fillets
Cooked ham; * see note
2 tablespoon 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 810 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 cut or sliced up 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 eggwhites and decorate with
hardboiled and quartered yolks.

Schnapps is always welcome together with Danish Herrings.

Recipes sent to me from Bill, wight@odc.net