Curry fire is available at the grocery store, but it's nowhere near as good as the one you make yourself. I always water the herring fillets for 2 days in milk in the fridge, then I rinse off the milk and dry the fillets in kitchen paper.
1 pk mayonnaise
2 dl fresh cream
1 tbsp curry
2-3 tsp mustard
2 tbsp capers
1 large onion, finely chopped
2 apples, peeled and divided into small cubes
1 ss agurkmiks
6 seasoned herring fillets, cut into fork-tender pieces
Mix everything except the herring fillet and season with pepper. Stir in the herring and leave the curry herring cold for 2 days, before eating it.
You will find several delicious herring species, both traditional and more exciting varieties here.
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