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Trans-fat Free, Low Carb


1 each cucumbers
small, peeled and halved lengthwise about 4 inch
teaspoon salt
½ cup pasta, elbow macaroni
1 each herring
pickled or matjes
2 each mushrooms
raw, thin sliced
2 tablespoons white vinegar
1 tablespoon olive oil
1 teaspoon salt
teaspoon white pepper
½ cup mayonnaise
1 cup sour cream
2 ½ teaspoons curry powder


Scrape out and discard the seeds from the halved cucumber with a teaspoon and slice the halves into ½ inch 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 1½ inch 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 cut-up herring in a salad bowl along with the cucumber, macaroni and sliced 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 18482% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 603mg 25%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 6% Vitamin C 3%
Calcium 6% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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