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Cucumber Salad With Soured Cream and Dill

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“This is a light summery salad that goes extremely well with fish, and smoked salmon, or just poached fish such as sea bass - really refreshing and a great contrast!”

Ingredients Nutrition


  1. Cut the cucumbers in half and run a teaspoon down the middle of each piece to scoop out the seeds then thinly slice on the diagonal.
  2. Place in a bowl, and sprinkle over a tsp of salt with half of the vinegar and sugar, mixing to coat.
  3. Pour into a sieve then place back over the bowl and set aside for 30 minutes, then remove and gently squeeze between sheets of kitchen paper to remove excess liquid.
  4. Place the soured cream or creme fraiche in a bowl with the remaining vinegar and sugar, add the spring/green onions with most of the chives and dill and season to taste.
  5. Fold in the cucumber and sprinkle with a dusting of paprika, then serve with the remaining herbs as a garnish.

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