Danish Macaroni Salad With Herring Recipes

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.

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.

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.

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.

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.

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.