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Creamy cucumber with gravadlax

Creamy cucumber with gravadlax

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  • Preparation and cooking time
    • Prep:
    • Plus salting
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal184
fat11g
saturates4g
carbs3g
sugars2g
fibre2g
protein18g
salt3.35g
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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

Method

  • STEP 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.

  • STEP 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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A star rating of 4.8 out of 5.5 ratings
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