Preparation

Heat the oil in a small frying pan over medium heat. Add the onion and a pinch of salt and cook for 5 minutes, or until just soft. Add the curry powder and stir for another 1 minute. Remove from the heat and cool.
Place the herrings, mayonnaise, sour cream, capers, apple and dill in a bowl and combine well. Add the curried onion. Season to taste and combine well. Spoon onto small pieces rye bread, then top with a little soft–boiled egg and extra chopped dill. Serve.

Ingredients

  • 1 tbsp olive oil
  • 1 small brown onion, finely chopped
  • 1 tbsp mild yellow curry powder
  • 500 g jar marinated herrings, drained, cut into bite-size pieces and patted dry
  • 100 ml thick mayonnaise
  • 100 ml sour cream or creme fraiche
  • ¼ cup capers, finely diced
  • 1 small green apple, peeled, cored and finely diced
  • ¼ cup finely chopped dill, plus extra to serve
  • 1 soft – boiled egg, cut into small pieces
  • sliced ​​rye bread, to serve