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Karrysalat

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TasunkaWitko View Drop Down
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    Posted: 28 February 2014 at 21:34

Karrysalat

Curried Macaroni And Herring Salad


From Time/Life's Foods of the World - The Cooking of Scandinavia, 1968:

Quote To serve: 6 to 8:

1 small (4-inch) cucumber, peeled and halved lengthwise

l/8 teaspoon salt

1/2 cup uncooked elbow macaroni

1 pickled or matjes herring (2 fillets)

2 raw mushrooms, thinly sliced

2 tablespoons white vinegar

1 tablespoon olive oil

1 teaspoon salt

l/8 teaspoon white pepper


Dressing:

1/2 cup mayonnaise

1 cup sour cream

2.5 teaspoons curry powder


Scrape out and discard the seeds from the halved cucumber with a teaspoon and dice the halves into 1/2-inch 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 [according to] the directions on the package. Meanwhile, wash the herring fillets in cold water, pat them dry with paper towels, and cut them into 1.5-inch lengths. Drain the cooked macaroni in colander, run cold water over it to cool it, then spread out on paper towels to rid it 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, use a small wire whisk to beat together the vinegar, olive oil, salt and pepper. Pour this mixture over the ingredients in the salad bowl. Mix together 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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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 01 March 2014 at 13:17
Thanks i will try it .
Ahron
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