• 1 large cucumber, halved lengthways, deseeded and cut into thin half moons
  • 1 tsp sugar
  • 1 fennel bulb, finely sliced
  • 150ml pot reduced-fat soured cream
  • juice 1 lemon
  • 1 tbsp white wine vinegar
  • small bunch dill, roughly chopped


  • STEP 1

    Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel.

  • STEP 2

    Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.

Recipe from Good Food magazine, July 2010

Goes well with


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

A star rating of 4.4 out of 5.5 ratings