Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Pasta
Seafood Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Cucumber -- peeled & halved
-lengthwise (about 4")
1/8 ts Salt
1/2 c Uncooked elbow macaroni
1 Pickled or matjes herring
-(2 fillets)
2 Mushrooms -- raw, thin sliced
2 tb White vinegar
1 tb Olive oil
1 t Salt
1/8 ts White pepper
-----DRESSING-----
1/2 c Mayonnaise
1 c Sour cream
2 1/2 ts Curry powder
Scrape out and discard the seeds from the halved cucumber with a
teaspoon and slice the halves into 1/2" cubes. Place these cubes in a
small bowl and sprinkle with salt to draw out their excess moisture.
Let the cubes stand 15 minutes, then drain and pat them dry with
paper towels.
Cook the macaroni in rapidly boiling salted water for 20 minutes,
following the directions on the package. Meanwhile, wash the herring
fillets in cold water, pat them dry with paper towels and cut them
into 1-1/2" lengths. Drain the cooked macaroni in a colander, run
cold water over it to cool it, then spread out on paper towels to get
rid of any excess moisture.
Place the cut-up herring in a salad bowl along with the cucumber,
macaroni and sliced raw mushrooms. In a separate bowl, beat together
the vinegar, olive oil, salt and pepper with a small wire whisk and
pour this mixture over the ingredients in the salad bowl. With 2
wooden spoons, mix the salad thoroughly but gently. Refrigerate the
salad for 1 to 2 hours before serving.
DRESSING: For a richer dressing, preferred by the Danes, whip the
mayonnaise,
sour cream and curry powder together in a small bowl and add to the salad
just before serving.
