Herring In Curry Cream Food

HERRING IN CURRY CREAM

Steps:

• Drain herring and discard the onion pieces, if there are any.
• In a bowl, mix sour cream with lemon juice, spices, and herring. Cover and chill at least 2 hours and up to 4 days.
• Lightly toast bread slices, then cut each into quarters. Top with herring in cream, apples, and watercress, and serve extra sauce on the side.

MRS BERGMAN'S DANISH CURRY HERRING

Steps:

• Soak the herrings overnight in cold water. Fillet them by removing bones and skin. Rinse and cut into 1 inch slices. In a glass jar, place the herring in layers with onion and spices.
• Mix vinegar and sugar until the sugar has dissolved. Pour over the herring, and make sure that all the fish pieces are covered. Close with a lid and leave in the refridgerator for 48 hours.
• Slowly mix all the ingredients with the pickled herring.
• Season with salt and pepper to taste.
• Leave in the fridge over night.

CURRIED HERRING

Steps:

• Remove and discard skin and dark flesh from herring. Cut herring into 1/4-inch pieces. Whisk together remaining ingredients and stir in herring. Season with salt and pepper.

QUICK NORWEGIAN HERRING

Steps:

• In a medium-size bowl, combine 4 T. of the reserved herring liquid, the sour cream, onion, dill, and pepper; mix until smooth. Add the herring and toss to coat evenly. Cover and chill for about an hour to blend the flavors.