Creamy Cucumber With Gravadlax Recipes

CREAMY CUCUMBER SALAD RECIPE

Steps:

• In a small bowl, combine 3/4 cup sour cream, 1/2 Tbsp lemon juice, 2 pressed garlic cloves, 1 Tbsp dill, 1/2 tsp salt or to taste and a pinch of pepper. Stir and set aside while prepping salad.
• Slice cucumbers into thin rounds or half rounds if using large cucumbers. Place in a large mixing bowl. Add thinly sliced onion. Just before serving stir sauce into the salad and mix to coat cucumbers. After adding sauce, the salad will stay fresh for about 2-3 hours if refrigerated.

CREAMY CUCUMBER WITH GRAVADLAX

Steps:

• 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.
• 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.

CREAMED CUCUMBER SLICES

Steps:

• In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

DAD'S CREAMY CUCUMBER SALAD

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

GRAVLAX SAUCE

Steps:

• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

CUCUMBERS IN CREAM

Steps:

• In a bowl, combine cucumbers, onion, water and salt. Let stand for 1 hour; drain and rinse. In a serving bowl, beat cream, sugar and vinegar. Add cucumbers and onion; toss gently. Sprinkle with parsley if desired.

GRAVADLAX

Steps:

• Pat the salmon dry with kitchen paper and run your hands over the flesh to see if there are any stray small bones - if there are, use a pair of tweezers to pull them out. Set the salmon fillets aside.
• Tip the salt, sugar, peppercorns, lemon zest, juniper and dill into a food processor and blitz until you have a bright green, wet salt mixture or 'cure'. Unravel some cling film but keep it attached to the roll. Lay the first fillet of salmon skin-side down and then pack the cure over the flesh. Drizzle with gin, if using and top with the 2nd fillet, flesh-side down. Roll the sandwiched fillets tightly in cling film to create a package.
• Place the fish in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins or bottles and place in the fridge for at least 48 hrs or up to 4 days, turning the fish over every 12 hours or so. The longer you leave it, the more cured it will become.
• To make the sauce, tip all the sauce ingredients into a blender. Blitz until you have a thickened dressing.
• To serve, unwrap the fish and brush off the marinade with kitchen paper. Rinse it if you like. You can slice the fish classically into long thin slices, leaving the skin behind, or remove the skin it and slice it straight down. Serve the sliced fish on a large platter or individual plates with pumpernickel bread, dill and mustard sauce.