Karrysild på Rugbrød
Karrysild på Rugbrød·(KAH-ree-sill po ROO-brohl)
Matpakke & Smørrebrød (The Rhythms of the Nordic Day)
In Denmark, lunch is a cold affair that always begins with herring. Karrysild is a masterpiece of Nordic preservation meeting global trade, where sharp, pickled fish is cloaked in a fatty, turmeric-heavy curry cream that softens its bite. The grandmother's secret here requires no culinary pyrotechnics: just drain your overly sweet American supermarket herring ruthlessly, and give the curry cream time to marry in the fridge overnight. Serve it over good, dense rye with a smilende æg (smiling egg)—boiled for exactly six and a half minutes so the white sets but the yolk stays rich and jammy. It is unpretentious, incredibly satisfying, and tastes exactly like a Copenhagen holiday.
Ingredients
- pickled herring in wine sauce12 oz
- mayonnaise1/3 cup
- full-fat sour cream1/2 cup
- mild yellow curry powder1 1/2 tbsp
- ground turmeric1/2 tsp
- sugar1 tsp
- tart apple1/2 med
- red onion1/4 small
- capers1 tbsp
- cornichons2 tbsp
- salt1 pinch
- black pepper1 pinch
- dark sourdough rye bread slices4 large
- salted butter2 tbsp
- eggs4 large
- fresh watercress1/4 cup
- fresh dill4 small
- red onion1/4 small
Method
- 01
Make the curry cream base.
In a medium mixing bowl, whisk together the mayonnaise, sour cream, curry powder, turmeric, and sugar until smooth, then season with salt and pepper.
- 02
Fold in the mix-ins and herring.
Stir the finely diced apple, minced red onion, chopped capers, and cornichons into the cream, then gently fold in the dried herring pieces until completely coated.
- 03
Let the flavors marry in the refrigerator.
Cover the bowl tightly and chill for at least 2 hours, or ideally overnight, allowing the spices to bloom and the harsh raw onion notes to soften.
- 04
Boil the smiling eggs.
Lower the eggs into actively boiling water for exactly 6 minutes and 30 seconds, then immediately plunge them into an ice bath for 5 minutes before peeling.
- 05
Assemble the foundation.
Spread a generous, edge-to-edge layer of butter on the dense rye bread to protect it from getting soggy from the topping.
- 06
Top and garnish the smørrebrød.
Mound the chilled curry herring heavily over the buttered bread, top with quartered jammy eggs, and garnish with thin onion rings, watercress, and fresh dill.