2 salted herring fillets
The same quantity of cooked tongue or ham
2-3 tablesp. cream
Chopped whites of 4 eggs
Ground white pepper
Blend the mayonnaise with the cream until soft, and season with the curry powder and pepper.
Soak the herring fillets to remove the surplus salt and chop finely.
Add them to the mayonnaise together with the finely chopped meat.
Leave in a cold place for a couple of hours and season again if necessary.
Just before serving, add the chopped egg-whites and decorate with hard-boiled and quartered yolks.