1 sm. (4") cucumber, peeled & halved lengthwise
1/8 tsp. salt
1/2 c. uncooked elbow macaroni
1 pickled or Matjes Herring (2 fillets)
2 raw mushrooms, thinly sliced
2 tbsp. white vinegar
1 tbsp. olive oil
1 tsp. salt
1/8 tsp. white pepper

DRESSING:

1/2 c. mayonnaise
1 c. sour cream
2 1/2 tsp. curry powder

Scrape out and discard seeds from halved cucumber with a teaspoon and dice the halves into 1/2 inch cubes. Place cubes into small bowl and sprinkle with salt. Let stand 15 minutes. Drain and pat dry with paper towels. Cook macaroni. Wash herring in cold water. Pat dry with paper towels and cut each into 1 1/2 inch lengths. Drain macaroni in colander. Run cold water over it. Spread macaroni on paper towels. Put herring, macaroni, cucumbers and mushrooms into bowl.

In separate bowl, use small wire whisk to beat together vinegar, olive oil, salt and pepper. Pour over herring mixture. Mix well, but gently. Refrigerate 1-2 hours. If desired, whip dressing together just before serving. Serves 6-8.