Karrysalat

Directions

1. 1
   Scrape out and discard the seeds from the halved cucumber with a teaspoon and slice the halves into 1/2 inch cubes.
2. 2
   Place these cubes in a small bowl and sprinkle with salt to draw out their excess moisture.
3. 3
   Let the cubes stand 15 minutes, then drain and pat them dry with paper towels.
4. 4
   Cook the macaroni in rapidly boiling salted water for 20 minutes, following the directions on the package.
5. 5
   Meanwhile, wash the herring fillets in cold water, pat them dry with paper towels and cut them into 1 1/2 inch lengths.
6. 6
   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.
7. 7
   Place the cut-up herring in a salad bowl along with the cucumber, macaroni and sliced raw mushrooms.
8. 8
   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.
9. 9
   With 2 wooden spoons, mix the salad thoroughly but gently.
10. 10
    Refrigerate the salad for 1 to 2 hours before serving.
11. 11
    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.