Denmark House's Karrysild 

"Denmark House is the heartbeat of Danish culture and cuisine in Melbourne’s CBD...an inspiring hub for ‘all things Danish’ – from Nordic cuisine, furniture and fashion to environmental sustainability, biotech and urban design. It’s the place to connect with the local Danish community and like minded people."
- Denmark House


Karrysild 

Marinade for herring 
4 large herring fillets in oil (or 8 small) 200ml water 
200ml vinegar 
125g caster sugar 
1/2 tbsp salt 
1 bay leaf 
1 tbsp whole Black pepper corn 
1/2 tbsp yellow mustard seeds 
1/2 tbsp all spice 
5 whole gloves 
ut everything in a pot, except the herring fillets, and let simmer for about 30min. let the marinade cool down completely. Drain the herring fillets from any oil or other marinade they came in. Then add them to the cooled marinade and leave for at least 1 week, 3 weeks is optimal. 

Yellow marbled eggs 
2 eggs 
1 tsp turmeric (for yellow marble) 
Cook 2 large eggs for 8min then refresh in ice water until cold. Now crack the shell all over, without removing any of the shell. Dissolve the turmeric in plain cold water then add the cracked eggs. Leave for 1-2 days before peeling. They should be used the same day as you have peeled them, as the marbling fades. 

 

Curry salad 
100g mayonnaise 
50g sour cream 
30g raw macaroni soup pasta 
1 granny smith apple peeled and cut into fine dices 1.5 tsp mild curry powder 
Pinch of pepper 
Mix mayonnaise and sour cream until mixed. Then add apple dices, cooked soup pasta, curry powder and season with pepper. Salt is not necessary, but optional. 

Assembling 
Find a nice rustic rye bread from your local bakery, and cut 2 slices length way, 1 cm thick and cut in half again, so you end up with 4 rectangle pieces. Spread each slice of bread with good quality butter, salted. Drain herring on paper towel before placing on top. Then place the curry salad in a straight line. Peel the eggs and cut into wedges before placing on top of the curry salad, egg yolk facing down. Then garnish with thinly sliced granny smith apples and shallots, capers and dill. 

Best accompanied by ice-cold beer and aquavit. 


Denmark House profile

with Bente Grysbaek, Executive Chef and Manager


 

Pearl barley with King Brown and enoki mushrooms topped with sherry glazed witlof


What is your favourite ingredient to use at the moment?
Bitter salads, such as witlof and radicchio. I like to use them fresh but also cooked, they are very healthy and good for you, and taste amazing. Try grilling some witlof cut in halves, add some thinly sliced brown pear, sprinkle with toasted walnuts, finely chopped rosemary and drizzle with balsamic glaze and olive oil ...YUM

In your opinion what is the most underrated ingredient?
The onion. There is sooo many different varieties, some have delicate flavours, some very strong. Many types grow in the wild in many areas and appear in so many recipes.

What ingredient do you have the hardest time finding?
Marron, an overgrown zucchini. I have my in-laws and a school mum growing them for me. But sometimes it can also be hard to find good potatoes, you would think that they would be easy to come by, but that's not always the fact.

What is your first memory of Nordic food?
My mums meatballs and cookies. I remember standing on a milk crate overlooking the stove, to see what she was cooking next, learn and be inspired.

What is your favourite dish on your current menu?
Our vegetarian smørrebrød option, vegetarian food is not very common in Denmark, but becoming more so though within new Nordic cuisine. The dish is 'Pearl barley with King Brown and enoki mushrooms topped with sherry glazed witlof'.

Fill in the sentence: People should expect___________ when they come to Denmark House.
The full Danish experience in terms of authentic food, biggest selection of danish aquavit and boutique beers in the Southern Hemisphere all in designer surroundings.

 

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