I never liked Danish Karrysalat until I made a homemade version to serve at my Danish Christmas luncheon. You may ask, why did I make it in the first place if I knew I didn’t like it. Well traditionally Karrysalat is a classic topping for marinated herring and marinated herring is a “must” at any self-respecting Danish Christmas luncheon table. And when I tasted my homemade Karrysalat I was instantly hooked because it is so much better than the store-bought kind. Like I mentioned, it’s is served with marinated herring on top of Rugbrød (dark Rye bread) but I could eat it on top of just about any kind of lunch meat. This is super delicious and I recommend that you whip up a batch immediately and enjoy.
Karrysalat – Curry salad
3 hard boiled eggs, diced
5 sweet Gherkins, diced (Cornichoner in Danish)
4 tablespoons petite diced red onion
1 small apple, diced
2 deciliter mayonaise
2 tablespoons creme fraiche
1 teaspoon curry
1/2 teaspoon dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon pepper
Dice eggs, gherkins, onion and apple into small pieces. Add remaining ingredients and stir gently to combine. Allow salad to rest in refrigerator for at least a couple of hours before serving. Will keep for about 1 week in refrigerator. Enjoy!
Source: adapted from Beretninger fra et autentisk landbrug