How strong should the curry flavour be?

The book says it should have a fairly good curry flavour, about 1 tsp curry for 2 egg yolks.

Does the herring need soaking?

Only briefly, if it is very salty.

A salad of herring, hard-boiled eggs and tomato wedges mixed in a mayonnaise flavoured with curry. From Erken's Big Cookbook (1949), p. 456.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 456 (falt i det fri)

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The book says the salad is very good and perhaps not least to the taste of the gentlemen.

1
Make mayonnaise
Make mayonnaise from the egg yolks and stir in the curry. It should have a distinct curry flavour.
2
Prepare herring
Clean the herring and let it drain well. Soak it briefly if it is very salty. Cut it into neat strips.
3
Mix
Cut the eggs and tomatoes into wedges. Gently mix everything into the mayonnaise.
4
Note
Note: The mayonnaise is made with raw egg yolks. Use fresh eggs and serve the salad promptly. Pregnant women, the elderly and small children should avoid raw egg.

The quantities are unchanged. The mayonnaise is written first in the method, and a safety note about raw egg has been added.

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How strong should the curry flavour be?: The book says it should have a fairly good curry flavour, about 1 tsp curry for 2 egg yolks.
Does the herring need soaking?: Only briefly, if it is very salty.

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