D’you know what? I’ve absolutely nothing to say! How astoundingly rare.
So, I’ll just cut to the chase and get on with the recipe…
No quantities in the ingredients list as it all depends on how many you’re serving and how much you like the salad…judge by eye and taste and you shouldn’t go wrong 🙂
Cucumber, cut into slices
Fresh dill, finely chopped
Sea salt and freshly ground black pepper
The first thing you need to do is find your sieve and balance it over a bowl. Don’t use a metal one!
We’re going to disgorge the cucumbers – this is just a posh way of saying we’re going to get some of the water out of them. It will give a salty flavour and softer texture to the cucumber.
Now place a small plate over the top and put something heavy-ish on top to weight it down. Set to one side for 2-3 hours.
Some people rinse the slices before drying in order to remove some of the salt – I think this is unnecessary but you may wish to do so.
Add cucumber slices and a good dose of black pepper and gently mix. Taste and adjust seasoning.
Cover bowl and refrigerate until ready to use – ideally give it 30 minutes to an hour to allow flavours to blend.
People tend to come by and ‘just try a bit’ so consider setting a guard dog on duty beside the fridge to ensure there’s still enough salad left when you come to serve it.
You may find a little water continues to seep from the cucumbers after mixing with the soured cream – don’t worry, just before serving give everything one last stir. Taste again to check seasoning is still good and serve with dish of your choice.
Cucumber and dill salad shown here served with mini salmon en croute. It also makes an excellent, cooling, side dish to go with spicy foods.