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Curry salad with egg

An indispensable classic for both lunch and the Easter table: curry salad. It can be enjoyed on its own on a slice of toasted rye bread, or follow the recipe here and serve it with an old-fashioned matured herring. Make plenty!

Ingredients

Curry salad
1–2 tart apples
3 hard-boiled eggs
2 large pickled gherkins
2½ dl mayonnaise
300 ml organic crème fraîche (38%)
2½ tbsp curry powder
1 tbsp Dijon mustard
1 bunch of finely chopped chives
1 finely chopped red onion
2 tbsp capers
2 tbsp lemon juice
Sea salt and freshly ground black pepper
Serving
Traditional marinated "white" herring fillets, cut into bite-sized pieces
Rye bread
Soft-boiled egg
Shallots
Dill

See video guides here

Instructions

Curry salad

Boil the 3 eggs (+ an extra one for serving) for 8–9 minutes. Dice the apples, eggs and gherkins into small cubes. Mix them together with mayonnaise (find the recipe for homemade mayonnaise here), crème fraîche, curry powder, mustard, chives, red onion and capers. Season to taste with lemon juice, salt and pepper.

Serving

Place your herring fillets on the rye bread, then top with a generous dollop (can you ever have enough?) of egg salad. Halve the remaining egg and arrange it on top of the egg salad, along with thin slices of onion and dill.