*  Exported from  MasterCook II  *
 
                     Pickled Herrings With Curry Salad
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Danish                           Fish
                 Holidays                         Lunch
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Pickled Herrings-----
    4                    Herring Fillets -- (salted)
   12      Ounces        Vinegar
    3      Tablespoons   Water -- (to 4 Tbsp.)
    4      Ounces        Sugar
    1 1/2  Teaspoons     Allspice -- (whole)
    1      Tablespoon    Mustard -- (Coleman’s)
    1      Small Piece   Horseradish
    1      Small         Carrot -- sliced thinly
    3      Pieces        Ginger -- (whole)
    1      To 3          Bay Leaves
    2      Teaspoons     White Peppercorns
    2      To 3          Red Onions
                         Dill
                         -----Curry Salad-----
    2      Salted        Herring Fillets
                         Cooked Ham -- * see note
    2      Tablespoons   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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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 531 0 0 0

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