*  Exported from  MasterCook  *
 
               KARRYSALAT (CURRIED MACARONI & HERRING SALAD)
 
 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.
  
 
 
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