Karrysalat - Danish Curried Macaroni and Herring Salad

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“From the Time Life Foods of the World series. When I make this, I'm going to use pickled herring from the kosher section of our supermarket. I think it will work. Cooking time includes 2 hrs to chill, altho the dish can be served after 1 hr of chilling.”

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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