Golden Danish Pickle Remoulade with Curry and Cabbage

What you need

• 150 g (2/3 cup) mayonnaise
• 50 g (3 1/2 tbsp) sour cream, or creme fraiche
• 60 g (2 oz) sweet-sour pickled gherkins, or dill pickles, very finely chopped
• 40 g (1 1/2 oz) white or pointed cabbage, very finely chopped
• 30 g (1 oz) cauliflower, very finely chopped
• 1 small carrot, finely grated
• 1 tbsp onion, very finely chopped
• 1 tsp curry powder
• 1/2 tsp ground turmeric, for colour
• 1/2 tsp mustard powder
• 1 tsp sugar
• 1 tbsp lemon juice
• salt, to taste
• white pepper, to taste

Method

Restated from the original video

1. 1

   Chop the gherkins, cabbage, cauliflower and onion as finely as you can, to tiny even bits.

2. 2

   Squeeze the chopped gherkins and the grated carrot in a clean cloth to remove excess liquid.

3. 3

   In a bowl, stir the curry powder, turmeric, mustard powder and sugar into the lemon juice to make a smooth paste.

4. 4

   Add the mayonnaise and sour cream and whisk until evenly yellow.

5. 5

   Fold in the gherkins, cabbage, cauliflower, carrot and onion.

6. 6

   Season with salt and white pepper. Add a pinch more turmeric if you want a deeper colour.

7. 7

   Cover and chill for at least 30 min so the flavours blend.

8. 8

   Serve cold with fried fish, on open sandwiches or with hot dogs. Keep covered in the fridge for up to 3 days.

Imported from nordicfoodliving.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.