Smørrebrød with herring and curry salad
This is probably on of the simplest yet one of the most authentic somørrebrød there is.
Many people enjoy this one without the curry salad, but it actually complements the pickled herring quite well. It softens the sharpness of the vinegar and adds roundness and creaminess to the mouthful.
I haven't seen anything similar to the Danish curry salad here in Japan. So here is the recipe. Very quick and easy to make. You can also try adding it to other sandwiches.
You will need:
3 eggs, hardboiled, chopped
1 small apple, chopped (optional, but I like the crunchiness and freshness it brings to the bite)
1 tbsp capers, chopped
1 tbsp cornichones, chopped
1 tbsp chives, finely chopped (you can skip if you can't find any, pretty hard in Japan)
1 dl mayonnaise
2 tbsp cremefraiche 38-40%
2 tsp yellow curry, medium heat, or to your preference
1 tsp turmeric powder
salt to taste
a dash of black pepper
Add the chopped eggs, apple, capers, cornichones and the rest of ingredients to a bowl. Mix until everything is really well combined. Season with extra salt, black pepper and/or curry as desired. Serve on top of a piece of marinated herring on buttered rye bread.
And don't forget to have a little snaps (akvavit :) with it. Cheers!