Macaroni And Herring Salad
|Cooked macaroni||4 Ounce|
|Celery stalks||2 , chopped|
|Mushrooms||2 Ounce, sliced|
|Pickled herring fillets||3 , drained and chopped|
|Hard boiled eggs||2 , sliced|
|Potato||1 Medium, cooked and chopped|
|Olive oil||2 Tablespoon|
|Red wine vinegar||1 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Dried dill||1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground coriander||1 Teaspoon|
|Sour cream||5 Ounce|
Arrange the macaroni, celery, mushrooms, herrings, eggs and potato in a large salad bowl and set aside.
In a small bowl, combine the olive oil, vinegar, salt, pepper and dill, beating until they are well blended.
Pour the dressing over the salad mixture, tossing with two large spoons until the mixture is coated.
Place the bowl in the refrigerator to chill for 1 hour.
Just before serving, remove the salad from the refrigerator.
With a wire whisk, beat the cayenne, turmeric, cumin and coriander into the mayonnaise, whisking until the ingredients are well blended.
Stir in the sour cream.
Spoon the mayonnaise mixture over the salad ingredients and, using two large spoons, mix well until the salad mixture is thoroughly coated.