Karrysalat - Danish Curried Macaroni and Herring Salad
From the Time Life Foods of the World series. When I make this, I'm going to use pickled herring from the kosher section of our supermarket. I think it will work. Cooking time includes 2 hrs to chill, altho the dish can be served after 1 hr of chilling.
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INGREDIENTS
Nutrition-
- 1⁄8teaspoon salt
- 1⁄2cup uncooked elbow macaroni
- 1
- 2
- 2tablespoons white vinegar
- 1tablespoon olive oil
- 1teaspoon salt
- 1⁄8teaspoon white pepper
Dressing
- 1⁄2cup mayonnaise
- 1cup sour cream
- 2 1⁄2teaspoons curry powder
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DIRECTIONS
- Scrape out and discard seeds from halved cucumber with a teaspoon and dice halves into 1/2-inch cubes. Place them in a small bowl and sprinkle with salt to draw out excess moisture. Let them stand 15 minutes, then drain and pat dry with paper towels.
- Cook macaroni in rapidly boiling salted water until done, following package directions. Meanwhile, wash herring in cold water, pat dry with paper towels, and cut into 1.5-inch lengths. Drain cooked macaroni in colander, run cold water over it to cool it, then spread out on paper towels to get rid of excess moisture.
- Place herring in salad bowl, along with cucumber, macaroni and sliced raw mushrooms. In separate bowl, beat together the vinegar, oil, salt and pepper with a small wire whisk and pour this mixture over things in salad bowl. With two wood spoons, mix salad together thoroughly but gentle. Chill for 1 - 2 hrs before serving.
- Dressing: For a richer dressing, preferred by the Danes, whip the mayo, sour cream and curry powder together in a small bowl and add to salad just before serving.
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