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.
I bet you want me to translate it too, huh? I did, kinda, the recipe follows at the end.
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.
Just don't eat it all, yet.
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.
I did say I liked this, so much so in fact, I introduced it to some of my friends at a Tapas Night.
Fransk Salat (French Salad)
- 4 tablespoons cooked macaroni
- 4 oz. diced pork, turkey or beef (the original recipe called for a slice of cooked tongue)
- 6 slices pickled beets, diced (equivalent to a small beet)
- 2 tablespoons hot dog relish (original recipe called for 1/4 of an Asier, which is a pickled cucumber)
- 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)
- Cook the macaroni, then set aside to cool. Chop the meat, and the beets, add to the cooled macaroni. Mix together the sauce ingredients and pour over the macaroni, beets and meat. Mix together lightly and place in the refrigerator overnight to let the flavors develop. Butter a piece of rye bread, lay a piece of butter lettuce on top, then mound the Fransk Salat on top. Garnish with a piece of cucumber cut halfway through or leave plain.