flipSild i karry — curried herring for winter
Sild i karry — curried herring for winter
Why this dish? Marinating herring for preservation is an ancient Danish practice. This sweet-and-sour curry version is part of the cold table that von Trier knew in every family meal in the Kingdom of Denmark.
Pieces of pickled herring coated in a creamy mild curry sauce with onion and apple. A fresh preserve that keeps for several days in the cold and sits proudly on the festive table.
We keep the fish because we never really trusted winter, or anything else. You mix the already-pickled herring into a yellow cream of curry—a pale, wise, Danish curry, nothing exotic—and let the cold do its work for two days. It's better when it's waited, like everything worth something. Put it on rugbrød, close your eyes, and pretend it's not raining outside.
- •Pickled herring in vinegar — a few fillets (preserved base)
- •Thick cream — a bowl (binder)
- •Mild curry powder — to taste (signature)
- •Onion — 1 (bite)
- •Apple — 1 (sweet tang)
Sild i karry — curried herring for winter
Pieces of pickled herring coated in a creamy mild curry sauce with onion and apple. A fresh preserve that keeps for several days in the cold and sits proudly on the festive table.
Why this dish? Marinating herring for preservation is an ancient Danish practice. This sweet-and-sour curry version is part of the cold table that von Trier knew in every family meal in the Kingdom of Denmark.
We keep the fish because we never really trusted winter, or anything else. You mix the already-pickled herring into a yellow cream of curry—a pale, wise, Danish curry, nothing exotic—and let the cold do its work for two days. It's better when it's waited, like everything worth something. Put it on rugbrød, close your eyes, and pretend it's not raining outside.
Ingredients (period version)
- Pickled herring in vinegar — a few fillets (preserved base)
- Thick cream — a bowl (binder)
- Mild curry powder — to taste (signature)
- Onion — 1 (bite)
- Apple — 1 (sweet tang)
Ingredients
- Pickled herring fillets (jar), drained — 250 g (preserved base)
- Thick sour cream + mayonnaise — 150 g + 2 tbsp (binder)
- Mild curry powder — 1 to 2 tsp (signature)
- Onion — 1/2, finely chopped (bite)
- Tart apple — 1, diced small (sweet tang)
- Hard-boiled egg — 1, for serving (garnish)
Method
- Drain the herring and cut into bite-sized pieces.
- Mix cream, mayonnaise, and curry until a smooth pale yellow sauce forms.
- Fold in the chopped onion and apple dice.
- Add the herring, mix gently, cover, and marinate in the refrigerator for 24 to 48 hours.
- Serve cold on rye bread, topped with egg slices and chives.
How it was made : Vinegar pickling, followed by a cream coating, extends the preservation of herring well beyond the fishing season. 'Curry' arrived in Danish kitchens in the 20th century via trade routes; karrysild is now a staple of cold buffets.
The contemporary twist : Served in small individual verrines for a Nordic appetizer, with a crisp rye bread tuile.
Sources : Trine Hahnemann, The Nordic Kitchen (2015) · Magnus Nilsson, The Nordic Cookbook (2015)
Lars von Trier · Charactorium
