Herring in Curry Cream
Eva Kolenko
“During my years at Sunset, we were deep into all things Scandinavian,” says Sunset former food editor Jerry Di Vecchio. “The Seattle area had an intense Nordic heritage, and the magazine bore the imprint of Proctor Mellquist, who was Swedish and ran the magazine in the 1960s and ’70s, and Beatrice ‘Peaches’ Ojakangas, who was Finnish and on the food staff in the 1960s.” This delightful appetizer from 1986 works as part of a buffet or on its own (although it’s runny, so have little plates and forks on hand). The original cream sauce was demurely seasoned with a smidge of curry powder. We’ve boosted the spices and laid the herring on toasts so you can see their shapes.
How to Make It
1
Drain herring and discard the onion pieces, if there are any.
2
In a bowl, mix sour cream with lemon juice, spices, and herring. Cover and chill at least 2 hours and up to 4 days.
3
Lightly toast bread slices, then cut each into quarters. Top with herring in cream, apples, and watercress, and serve extra sauce on the side.
Ingredients
2 jars (12 oz. each) herring in wine sauce
1 ½ cups sour cream
1 ½ tbsp lemon juice
1 tbsp turmeric
2 ¾ tsp Madras curry powder
¾ tsp each ground coriander and cumin
½ tsp garam masala
¼ tsp cayenne
5 slices dense, European-style rye bread
¼ Fuji apple (unpeeled), cut into paper-thin slices or matchsticks
Watercress sprigs, for serving
Directions
1
Drain herring and discard the onion pieces, if there are any.
2
In a bowl, mix sour cream with lemon juice, spices, and herring. Cover and chill at least 2 hours and up to 4 days.
3
Lightly toast bread slices, then cut each into quarters. Top with herring in cream, apples, and watercress, and serve extra sauce on the side.
