Creamy cucumber with gravadlax

Creamy cucumber with gravadlax

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(5 ratings)

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Cooking time

Prep: 15 mins Plus salting

Skill level

Easy

Servings

Serves 4

This light and refreshing cucumber salad also goes well with smoked salmon or pickled herrings

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
184
protein
18g
carbs
3g
fat
11g
saturates
4g
fibre
2g
sugar
2g
salt
3.35g

Ingredients

  • ½ large cucumber
  • 1 small fennel bulb
  • 2 tbsp double cream
  • 2 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • small bunch dill, roughly chopped, plus extra to serve
  • 300g gravadlax, about 8 nice slices
  • brown bread and butter, to serve

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Method

  1. Peel alternate strips of skin off the cucumber and halve lengthways. Scoop away the seeds with a teaspoon, slice the cucumber on an angle, then place in a colander or sieve set above a bowl. Remove the outer layer of fennel and quarter the bulb. Cut away the core, then slice the fennel as finely as possible. Tip the fennel in with the cucumber, season generously with salt, then leave to macerate for 10 mins.
  2. When the vegetables have been salted, taste a piece of cucumber. If it’s too salty, give them a rinse. But if it’s fine, then just squeeze them gently. In a separate bowl, stir together the cream, vinegar, mustard and dill, and season with a grind of black pepper. Toss the vegetables into the creamy dressing and serve with a few slices of gravadlax, a sprinkling of dill and some buttered brown bread.

Recipe from Good Food magazine, August 2010

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Comments

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sueinspain's picture
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Lovely, simple, delicious starter. This is definately one to be repeated.

jweg1210's picture
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Served it with cooked salmon fillets and roasted new potatoes - probably didn't work as well as the original recipe suggestion, which would be a lovely starter, but nevertheless made a very nice change for a weekday meal.

leannatkinson's picture
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Everyone loved it. Easy no fuss starter but lovely flavours and texture.

dianachristine's picture
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Lovely, fresh starter. I've made this several times and everyone loves it. Simple too!

elizabethr's picture
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Very very tasty and surprisingly fresh.

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