pickled or marinated herring fish
2 tsp Skyr
2 tbsp. flax or hemp seed oil (optional)
1 apple, cut into small cubes
½ finely chopped red onion
1 hard-boiled eggs, cut into small pieces
1 tsp. mustard
The juice from ½ lemon
2 tsp. curry or more after tasting
Unrefined salt and freshly ground pepper
Chives and dill
Stir it all together and season with spices. Curry salad will keep in an airtight box in the fridge for max. 5 days.
Use organic ingredients. They taste better and so prevents unnecessary chemistry.
This post was published on April 9, 2015 11:45 pm