Karrysalat - Danish Curried Macaroni and Herring Salad

• cucumber↗

  peeled and halved lengthwise

• salt↗1⁄8 teaspoon
• uncooked elbow macaroni↗1⁄2 cup
• pickled herring↗1

  (2 fillets)

• raw mushrooms↗2

  thinly sliced

• white vinegar↗2 tablespoons
• olive oil↗1 tablespoon
• salt↗1 teaspoon
• white pepper1⁄8 teaspoon
• Dressing
• mayonnaise↗1⁄2 cup
• sour cream↗1 cup
• curry powder↗2 1⁄2 teaspoons

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.