Mix the mayonnaise, cream, curry powder, turmeric, vinegar, salt, sugar and pepper until smooth.
Gently fold in the herring pieces.
Chill for at least 1 hour before serving to allow the flavours to develop.
Notes
How I came by my herring recipes
Every Christmas, beginning in 1970, Brita and I bought the indispensable Christmas herrings from the shop Borgporten, not far from Aarhus Cathedral, just as Edith and Otto’s families had done before us. The goods were expensive, but every krone was worth it.This came to an end in the mid-1980s, as the owners, owing to their age, were forced to sell the shop to the large firm Glyngøre. One of the conditions of the sale was that trading should continue under the respected name Borgporten, but the goods themselves were Glyngøre’s inferior products. I realised this when, quite unsuspecting, I entered the shop and found myself having to tell the old owner’s wife that I simply could not go home with what they were offering. She understood perfectly.As we were alone in the shop, I asked her whether she might reveal the genuine Borgporten recipes, particularly for the curry and sherry herrings. She explained that they had been obliged to promise not to pass on the recipes, but that she was willing to make an exception if I would promise to keep them within our family. I have always done so.
