INGREDIENTS

INSTRUCTIONS

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.

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”