I was a bit unsure about making this salad but as my partner loves herring, especially rollmops, I thought I’d take a chance. I’ve never eaten rollmops before and I always expected them to be quite sour but the vinegar was sweet and well flavoured with onions.
It turned out surprisingly tasty and refreshing and made lovely a summer lunch served on a bed of rocket and baby spinach.
Don’t be surprised if you see a recipe for rollmops on this site soon as I’m definitely a convert now!
MACARONI AND HERRING SALAD
100 g cooked macaroni (around 42 g dried weight)
2 celery stalks, diced
50 g mushrooms, sliced
3 pickled herrings (rollmops), drained and chopped
2 hard boiled eggs, sliced
1 medium cooked potato, cut into large dice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried dill
¼ teaspoon cayenne pepper
¼ teaspoon turmeric
½ teaspoon ground cumin
1 teaspoon ground coriander
150 ml sour cream
150 ml mayonnaise
Place the macaroni, celery, mushrooms, herrings, eggs, and potato in a serving dish.
In a small bowl combine the olive oil with the vinegar, salt, pepper and dill, beating until well combined.
Pour over the macaroni mixture and stir gently to coat the ingredients. Cover and place in the fridge to chill for 1 hour.
Just before serving beat the cayenne, turmeric, cumin and coriander into the mayonnaise. Stir in the sour cream and mix well.
Spoon the mayonnaise mixture over the salad ingredients and using two large spoons, toss gently until the salad mixture is thoroughly coated. Serve immediately.