Herring and curry salad

For 6 people:

6 slices of rye bread
1 large marinated herring fillet
2 quail eggs

Curry salad:
2 boiled eggs, diced
2 tablespoons mayonnaise
2 tablespoons whipped cream
¼ finely chopped red onion
Lemon juice
Salt and pepper
Karry
Capers

Cut the rye bread into small pieces with a glass and toast them. Finely chop all the ingredients for the curry salad and mix them well. Place a spoonful of curry salad on the bread, place small slices of marinated herring on top, and garnish with capers and half a boiled quail egg.

Also see the beautiful and inspiring table setting we made for this dish, just here.