Monday, November 17, 2014

Karrysild (Curried Herring) #FishFridayFoodies

One of the best parts of visiting my family is getting to try new dishes.    I think I've said before, all my siblings are great cooks, and also pretty darn inventive too.

And one of the highlights of my recent visit was a Smorgasbord.   Which was hosted by one of my sisters, who introduced me to Fransk Salat, which I wrote about before.  However, another of my sisters brought some Karrysild and it was so good.    And when I was raving about it to my brother he showed me the recipe in a cookbook, and I took a picture of the page where the recipe was, then when I got home, I found the cookbook online and ordered it. I really don't collect that many cookbooks, really...
 There are so many recipes in there I want to try. 
But before I get sidetracked too much,  I want to share the recipe for the Karrysild.    And this hits two major loves of mine, Pickled Herring and Curry.
Karrysild
I know, what a combination, but oh, so very good.

I had friends in for dinner the other day, and wanted to introduce them to a Danish Smorgasbord.   So I made some Sildesalat, Italiensksalat, Frikadeller, Fransk Salat and tried my hand at Karrysild.   Most of this stuff was actually made the day before.  I love to cook and entertain, but I'm not crazy.   That being said, I'm probably going to do this again and again.
Have a Smorgasbord and introduce people to my heritage, that is.

In my cookbook, which is called Cooking with a Danish Flavour by the way, there is a section called Herring Collation.  And in that section is the following recipe.  

Karrysild  (Curried Herring)

Basic Sauce:
1/4 pint (150 ml) Sour Cream
1/2 tsp. (2.5 ml) White Wine Vinegar
1/2 tsp. (2.5 ml) Sugar
1/2 tsp. (2.5 ml) French Mustard
1/2 tsp. (2.5 ml) grated onion

Mix together and pour over pickled herring.

Karrysild
Now for the Karrysild.
One recipe basic sauce
1 tsp. (5 ml) Curry Powder
1/2  (2.5 ml) tsp. sugar

Pour over 1/2 jar of pickled Herring, place in fridge for about 2 hours, let the flavours meld and get acquainted.

Karrysild
So that's the recipe in the cookbook.
However...  When I went to get the sour cream out of the fridge, I discovered I'd used up all but a couple of tablespoons of it.  So, I went to the back up plan.   I had some Creme Fraiche in the fridge, and I decided to use that.

1/4 pint Creme Fraiche
2 tablespoons Heavy Cream
1 tsp. Rice Wine Vinegar
1/2 tsp. sugar
1/2 tsp. Grey Poupon Coarse Grind Mustard
1/2 tsp. grated onion
1 tsp. mild curry powder
And after mixing it together and tasting it, I added the following:
1/4 tsp. Turmeric ( for the color)
1/2 tsp. hot curry powder
Mix all together and pour over a drained jar of Pickled Herring.  Place in fridge to let the flavours get acquainted.
Serve with some good rye bread and a glass of SnapsMy own home made Snaps went very well with it.
Karrysild

As my father used to say, "you need to let the herring swim."  Or let me paraphrase him, "Give the herring one last chance to swim". 
Karrysild
And I did.
BTW, it was even better the second day.   Now, I need to go finish off my lunch.

******
This is also a #FishFridayFoodies share.   I had made a fish curry dish which ended up as an offering to the kitchen goddess who promptly sent it back, so Wendy of A Day in the Life on the Farm kindly let me share this for my #FishFridayFoodies entry.   You can contact Wendy at her blog to be added to the group.  They're a friendly bunch. 
This is a group of bloggers who post on the third Friday of the month, with a common theme.  This month Sneha hosted it, and her choice was a Fish Curry theme.  




Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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