Curry Egg Salad - "Danish Smorrebrod Style"

This is what you need:
1  Egg yolk
1/2 tsp Salt
1/4 dl Lemon juice
3,5 dl Cold pressed rapeseed oil 
1 dl Creme Fraiche 38% 
1 tbsp Curry Powder - Cp44
6 Eggs
100 g Mushrooms
2 Jerusalem artichoke
10 - 15 stk Cornichons 
Fresh Chervil

This is what you do:

Start with boiling the egg lightly soft. Cool them down.
While the eggs are boiling - fry the mushrooms in a small pot. First at high heat, then under lid at low heat for 10 min. Cool them down.
Whip the mayo - whip the salt into the egg yolk. Add the lemon juice and whip again. Hereafter add the oil slowly while whipping thoroughly.   
Add the creme fraiche and curry powder to the mayo and whip again. Add salt, a bit of sugar and maybe a bit more lemon juice to taste.
Cut the peel of the jerusalem artichokes and dice them into small cubes.
Peel the eggs and also dice them.The Cornichons and the fried mushrooms are also diced into fine cubes.
The chervil is chopped fine.
All ingredients are mixed gently.
Let it set in the fridge for around 3 hours before serving it on a piece of Rye Bread and a pickled herring. 

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