Karrysalat (curried macaroni & herring salad)
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Karrysalat (curried macaroni & herring salad)
  Salad    Pasta    Seafood    Dressings  
Last updated 6/12/2012 12:46:00 AM. Recipe ID 6068. Report a problem with this recipe.
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      Title: Karrysalat (curried macaroni & herring salad)
 Categories: Salads, Pasta, Seafood, Dressings
      Yield: 6 Servings
 
      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 ts Salt
    1/8 ts White pepper

MMMMM--------------------------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.
 




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Recipe ID 6068 (Apr 03, 2005)

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