Danish Macaroni Salad With Herring Food

KARRYSALAT - DANISH CURRIED MACARONI AND HERRING SALAD

Steps:

• 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.
• 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.
• 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.
• 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.

DANISH MACARONI SALAD WITH HERRING

Steps:

• Cook the pasta al dente, according to package directions, rinse and cool.
• Peel, halve lengthwise and seed cucumber, slice into 1/2 inch pieces.
• Put pasta, cucumber, herring, scallions, and mushrooms into a serving bowl.
• In a small bowl combine the vinegar, oil and salt, pour over salad ingredients and mix gently.
• Refrigerate for 2 hours.
• Just before serving, stir the curry powder into the sour cream, pour over salad and mix well.

DANISH MACARONI SALAD WITH HAM

Steps:

• Cook the macaroni al dente as directed on the package. Drain well and set aside to cool.
• In a salad bowl mash the yolks of two of the eggs, reserving the egg whites for another use.
• Add the mustard and salt to the yolks.
• Gradually mix in the mayonnaise, the fold in the sour cream.
• Add the pimiento, ham and cooled macaroni, toss gently but thoroughly.
• Taste and adjust the seasoning.
• Cover and chill at least one hour.
• Slice the remaining 2 eggs into rounds.
• Place the eggs rounds decoratively on the top of the salad and sprinkle with the parsley or dill.

DANISH MACARONI SALAD MAKARONISALAT

Steps:

• FOR THE MACARONI: Bring to a boil enough water to cover amply the macaroni. Add salt. Boil rapidly for 10 minutes. Reduce heat and boil slowly for 20 minutes more, adding more boiling water if necessary. Drain. Rinse with cold water. Chill. Mix with following dressing.
• DRESSING: Whip the cream stiff. Add salt to taste, sugar and vinegar, a few drops at a time. Mix well and add the horseradish. Fold into the chilled macaroni. Serves 6.
• Wonderful, Wonderful Danish Cooking I. D. Jensen.

MACARONI SALAD WITH BASIL DRESSING

Steps:

• In a blender container or food processor, combine the basil, garlic, pepper, and salt if desired. Process until finely chopped. Add oil and vinegar; process until well blended. Set aside. In a 4-qt. salad bowl, combine tomatoes, zucchini, macaroni and cheese; toss lightly. Pour dressing over all; toss to coat. Cover and refrigerate at least 2 hours or overnight.

DANISH "SILLSALLET" (HERRING SALAD)

Steps:

• Chop the herring, potatoe, beets and apple into 1/4" pieces.
• Mix together.
• Blend in the dill pickle, onion and add a bit of the reserved beet liquid.
• The salad should have a firm consistency.
• Put the ingredients into a bowl, pack down well, cover and refrigerate at least over night or up to 2 days.
• Serve with Danish rye bread and hard boiled eggs as part of a smorgasbord.

DELI MACARONI SALAD

Steps:

• Place cold cooked macaroni along with grated onion and pickle in a large mixing bowl.
• Add salt and pepper, mayo and enough pickle juice to moisten.
• Be carful with the juice, you don't want the dressing too runny.
• Add dill if you like and toss to coat.
• Serve.
• Cooking time included in prep.
• time.

SCANDINAVIAN-INSPIRED MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, sugar, dill, mustard, salt and pepper. In a large bowl, combine shrimp, eggs, cucumber and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Top with red onions and additional dill if desired.