Olive Magazine

Cucumber with soured cream and dill

Published: March 25, 2015 at 4:07 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4 as a side dish

This cucumber, soured cream and dill dip makes a great summery accompaniment to oily fish such as salmon or mackerel. Salting the cucumber gets rid of a lot of the liquid and makes it really crunchy.

  • Vegetarian
Nutrition:
NutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g
Advertisement

Ingredients

  • 1 cucumber, seeds scraped out then cut on the diagonal
  • 1 tsp sea salt flakes
  • 1 red onion, halved and finely sliced
  • 142ml pot soured cream
  • 1 small bunch dill, finely chopped
  • 1 tbsp horseradish cream or sauce

Method

  • STEP 1

    Put the cucumber in a colander over a large bowl. Sprinkle with the salt and leave for 20 minutes.

  • STEP 2

    Put the cucumber in a bowl, add the onion, soured cream, dill and horseradish, then season with black pepper. Toss everything together and serve sprinkled with a little more dill, if you like.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content