You can hardly say “herring” without saying “curry salad” in Denmark. We love homemade Danish curry salad, as it can be made exactly as you like it. It should ideally be light and have acidic elements to balance out the rich herring. Read on for our recipe for the best curry salad with apple and egg.
Fresh and Delicious
I find that the curry salads you can buy tend to be too fat and heavy in flavor. That’s why I like to make my own when herring is on the menu for Easter or Christmas lunch.
I think a Danish curry salad should be light and have some acidic elements that can provide a bit of contrast to the rich herring that is often eaten with it.
That’s why this curry salad with apples, capers, and cornichons is perfect. It provides plenty of freshness and acidity, which is necessary when we’re talking about herring and eggs. Otherwise, it can quickly become too heavy.
Curry salad is a traditional accompaniment to white marinated herring here in Denmark. A herring with a good spoonful of curry salad and a bit of onion and chives on top – it just doesn’t get much better than that.
It’s always a hit on the lunch table, whether it’s an ordinary Sunday or for Easter or Christmas lunch.
Ingredient notes
Eggs – There should be boiled eggs in the salad. It’s almost a must when we’re talking about herring accompaniments.
Apples – Apples provide freshness, crispness, and acidity.
Red onion – Red onion has a beautiful color and is milder in flavor. You can also use shallots.
Capers – Capers are so delicious in a curry salad. They contribute small, acidic pops in the mouth when you eat the salad.
Cornichons – Provide good acidity and crispness.
Curry powder – Of course, curry powder should be in a curry salad.
Sour cream and mayonnaise – I make the curry salad with a mixture of sour cream and mayonnaise. It provides good acidity and some richness to the dressing.
How to make Danish curry salad?
It’s both easy and delicious to make your own curry salad with apples for herring.
First, you need to boil and cool the eggs. Meanwhile, you can prepare the rest.
Onion and apple should be cut into small cubes, and capers and cornichons should be chopped.
Then make a dressing of sour cream, mayonnaise, curry powder, salt, pepper, and chives, and finally mix in the onion, apple, capers, cornichons, and egg cubes into the dressing.
Garnish the salad with chives, and it’s ready to serve.
Find the full recipe further down this page.
Frequently asked questions
The finished curry salad should be stored in the refrigerator until serving. You can make it the day before or a few hours in advance, so it can sit and absorb the flavors.
You can also make your curry salad with dill instead of chives.
The curry salad can last for about 3 days in the refrigerator. But it never lasts that long at our house.
Other Danish lunch recipes you might like
- Danish egg salad
- Danish chicken salad with bacon
- Danish herring salad
- Pickled herring in mustard sauce
- Danish Apple Pork with bacon (Æbleflæsk)
Tips and tricks for the recipe
- Keep tasting throughout. Eggs absorb a lot of seasoning, so remember to add extra salt after the eggs are added to the salad.
- If you prefer, you can substitute chives with dill or watercress.
Serving suggestions
- Serve on white marinated herring with red onion and chives.
- Serve on the lunch table for Easter or Christmas lunch with delicious herring.
Do you love traditional Danish lunch?
Don’t forget to try our recipe for Danish chicken and asparagus tartlets
Recipe for curry salad for herring
Here’s our recipe for the best curry salad for herring. It’s a must-have on the table for Easter lunch or Christmas lunch when serving herring in Denmark.
We hope you feel like trying out the recipe. You can advantageously make it the day before or a few hours before serving, so it has time to marinate in the refrigerator.
Danish curry salad
Ingredients
- 3 eggs
- 1 apple
- 1 red onion
- 1 tbsp capers
- 3 pickled cornichons
- 1 dl mayonnaise
- 1 dl sour cream
- 2 tsp curry powder
- ½ bunch chives
- ½ tsp sugar
- 1 tsp salt
- Pepper
Instructions
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Put the eggs in a pot with boiling water and boil for 10 minutes. Then cool the eggs in cold water and peel them when they are cold. Cut the hard-boiled eggs into cubes.3 eggs
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Cut the apple into small cubes. Finely chop the red onion. Chop the capers and cornichons.1 apple, 1 red onion, 1 tbsp capers, 3 pickled cornichons
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Mix mayonnaise and sour cream together with curry powder, sugar, salt, and pepper.1 dl mayonnaise, 1 dl sour cream, 2 tsp curry powder, ½ tsp sugar, 1 tsp salt, Pepper
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Cut the chives finely and mix them into the dressing with eggs, apple, red onion, capers, and cornichons.½ bunch chives
- Taste the salad and add extra salt, pepper, and sugar if necessary. Optionally, garnish with extra chives on top.
- Serve the curry salad with herring and good rye bread.
Nutrition
How do you like the recipe?
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