Danish Macaroni Salad (Buffet cookery)

 

Serves 4

• 225 gr frozen peas
• 225 gr frozen diced carrots
• 225 gr macaroni
• 450 gr ham sausage, unsliced
• 1 pickled cucumber
• 1 large onion
• 225 ml mayonnaise
• 1 (150 gr) carton natural yogurt
• 1 tablespoon lemon juice
• Salt and pepper
• ½ teaspoon sugar
• 2 tablespoons chopped fresh mixed herbs, (dill, parsley, chives)

Garnish

• 2 hard-boiled eggs
• 2 firm tomatoes

1. Bring a little salted water to the boil in a pan, add the frozen peas and carrots and simmer over low heat for 6 minutes ; drain and leave to cool.
2. Simmer the macaroni in plenty of salted water, following the instructions on the packet, until cooked but still firm ; rinse through with cold water and drain.
3. Remove the skin from the ham sausage and cut the meat into 1 cm (½-inch) cubes.
4. Slice the pickled cucumber into strips ; peel the onion and cut into rings, and place all the salad ingredients together in a bowl.
5. Beat the mayonnaise with the yogurt, lemon juice, salt, pepper, sugar and chopped herbs ; stir the dressing into the salad, cover and leave to stand at room temperature for 30 minutes.
6. Shell and slice the eggs ; cut the tomatoes into eight.
7. Garnish the macaroni salad with tomato and egg.

BON APPÉTIT