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Karrysalat (Curried Macaroni & Herring Salad)

A home-style Karrysalat (Curried Macaroni & Herring Salad) made with Salt, White Vinegar, Olive Oil, White Pepper, and Sour Cream. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/8 tsp
• 2 tbsp
• 1 tbsp
• 1/8 tsp
• 1 cup
• 2 1/2 tsp

Method (preview)

1. 1

   Scrape out and discard the seeds from the halved cucumber with a teaspoon and slice the halves into 1/2 ″ cubes.

2. 2

   Place these cubes in a small bowl and sprinkle with salt to draw out their excess moisture.

3. 3

   Let the cubes stand 15 minutes, then drain and pat them dry with paper towels.

4. 4

   Cook the macaroni in rapidly boiling salted water for 20 minutes, following the directions on the package.

5. 5

   Meanwhile, wash the herring fillets in cold water, pat them dry with paper towels and cut them into 1-1/2 ″ lengths.

6. 6

   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.

7. 7

   Place the cut-up herring in a salad bowl along with the cucumber, macaroni and sliced raw mushrooms.

8. 8

   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.

9. 9

   With 2 wooden spoons, mix the salad thoroughly but gently.

10. 10

    Refrigerate the salad for 1 to 2 hours before serving.

11. 11

    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.