Thursday, August 7, 2014

Fransk Salat

While visiting family recently, we had our Smorgasbord and along with all the familiar dishes, we always, well, most of the time have,  my sister made a dish I'd never had before.  She said it was her favourite topping on Smørrebrød she was younger.   And guess what?

Yup, I like it too.

I mean it has PASTA in it!!!

I know, I get excited...

Bear with me here.

I managed to take pictures of the process when she made it.   One thing, this should be made the night before and refrigerated so that all the flavours can come together and get acquainted.

First off, the recipe.   I kinda cheated on this, rather than haul out the pen and paper, I took a picture of the recipe.
See, Fransk Salat.

I bet you want me to translate it too, huh? 

Sauce:
Stir together the following 4 ingredients
200 g. Mayonnaise (just about a cup)
1 Tbsp. mustard powder  (actually in Danish a spsk. is more like a soup spoonful, start out with a tablespoon and add more to taste)
1 tsp. Sugar
2 Tbsp. pickled beet juice  (the vinegar the pickled beets are in)
(1 Tbsp. vinegar, but just use two Tbsp. beet juice instead, I just wanted to make sure you got the translation here)

Then add the following


Filling:
 Cook 4 tablespoons (uncooked) macaroni, set aside to cool. (and yes, I know the original recipe says to use 4 tablespoons of cooked macaroni, but I transcribed it wrong, but it works just fine the way I did it, which was to use 4 soupspoons of uncooked macaroni, what can I say, I love pasta).
1 slice cooked tongue or in our case a couple slices of the cooked pork tenderloin  from the other night, diced.  You could also use about  4 oz. cooked turkey, chicken or beef.   Any of them will work.

1/4 of pickled cucumber called Asier  (my sister used about 2 tbsp. hot dog relish instead and mixed it into the sauce) diced

1 whole chopped pickled beet, which works out to about 4-6 slices of pickled beets, diced or cut into strips


Pour the sauce over the chopped meat, macaroni and beets.
Mix together lightly, and then place in the fridge overnight to let the flavours develop.
At this point you can also taste and correct the seasonings as well.

Just don't eat it all, yet.
As you can see from this picture, there was a little bit of the Fransk Salat left as well as some of the Sildesalat from our family Smorg, that's those two dishes to the right.  See them?
 Dang, now I'm hungry again.

Stay tuned though.   I'm making a Kiksekage for my birthday cake tomorrow.   It's been a few years since I've had one, and it's time.   giggle.

Be warned though, Kiksekage is not for the faint of heart, or for those of you who don't like chocolate. 
 
 







Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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