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Karrysalat - Danish Curry Salad

Karrysalat – Danish Curry Salad

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

Karrysalat – Curry salad

Ingredients:

3 hard boiled eggs, diced

5 sweet Gherkins, diced (Cornichoner in Danish)

2-3 tablespoons petite diced red onion

1 small apple, diced

2 deciliter mayonaise

2 tablespoons creme fraiche

1 teaspoon curry

1/2 teaspoon dijon mustard

1/4-1/2 teaspoon sea salt

1/4 teaspoon pepper

Directions:

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

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Remoulade

Remoulade

Remoulade is a Danish condiment used to top off fish, hot dogs, open-faced sandwiches of varying kinds, even for dipping French Fries into. Whenever I travel back home to Denmark, Remoulade is one of the many food related items that fill my suitcase when I come back to the US. Then one day my good Danish friend Mona told me how to make it myself and it taste just like the real thing. It is similar in taste to a Tartar sauce, only sweeter and it’s really easy to make. Make sure to use a yellow mustard to give the Remoulade its distinct yellow color. Enjoy!

Sweet relish squeezed dry

Ingredients:

1 cup sweet relish

1 cup Hellman’s mayonnaise

3 teaspoons yellow mustard

1/2 teaspoon sugar

Directions:

Place relish onto a piece of cheese cloth or a clean kitchen towel, twist into a tight ball and squeeze out as much fluid as you can. Place squeezed relish into a small bowl and add mayonnaise, yellow mustard and sugar. Mix until well combined. Place in an airtight container and keep refrigerated until ready to use.

Source: my good friend Mona

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