Recipe - Karrysalat (Curried Macaroni And Herring Salad)

1 small Cucumber; peeled & halved
lengthwise (about 4")
1/8 teaspoon Salt
One half cup Uncooked elbow macaroni
1 Pickled or matjes herring
(2 fillets)
2 Mushrooms; raw, thin cut or sliced up
2 tablespoon White vinegar
1 tablespoon Olive oil
1 teaspoon Salt
1/8 teaspoon White pepper

DRESSING
One half cup Mayonnaise
1 cup Sour cream
2 One half teaspoon Curry powder

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 11/2" 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 cutup herring in a salad bowl along with the cucumber, macaroni and
cut or sliced up 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.