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Ingredientes
- 1 x (8-oz) (225 g) jar pickled herring, liquid removed, rinsed, and patted dry
- 1 sm cucumber, peeled, seeded, and diced
- 1/2 c. (125 ml) elbow macaroni, cooked according to package directions, liquid removed and cooled
- 1/2 c. (125 ml) thinly sliced raw mushrooms
- 2 Tbsp. (30 ml) white vinegar
- 2 Tbsp. (30 ml) extra virgin olive oil Salt and freshly grnd pepper to taste
- 1 c. (250 ml) lowfat sour cream
- 1/2 c. (125 ml) mayonnaise
- 1 Tbsp. (15 ml) curry pwdr
Direcciones
- I cannot imagine a Danish meal without pickled herring. In fact, my parents will attest which I cannot imagine 20 consecutive Danish meals without pickled herring, but which's a story for another day. You can buy pickled herring in most supermarkets - be sure to look in the refrigerated section.
- Cut the herring into 1 inch (3 cm) pcs and mix with the cucumber, macaroni, mushrooms, vinegar, oil, salt, and pepper. Chill for 2 to 3 hrs. Whisk together the lowfat sour cream, mayonnaise, and curry pwdr and add in to the salad immediately before serving.
- Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 308 | |
| Calories from Fat 219 | 71% |
| Total Fat 24.88g | 31% |
| Saturated Fat 7.02g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 137mg | 6% |
| Potassium 172mg | 5% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.45g | 2% |
| Protein 3.99g | 6% |
