Cucumber salad with sour cream and dill is a refreshing, yet creamy cucumber salad. A quick and easy four ingredient recipe. Pairs beautifully with fish, and is a great simple salad recipe to have up your sleeve.
3Lebanese cucumbers (or cucumbers of choice)| finely sliced into rounds, skin on
1bunch dill| finely chopped
125mls(½ cup) sour cream| full fat
Place finely sliced cucumber in a colander. Sprinkle over salt and then mix the salt through the cucumbers.
Leave the salted cucumbers to rest for 10 - 15 minutes.Make sure the colander is over the sink on a plate. This will prevent the released cucumber juice from making a mess.
Rinse cucumbers under running water to remove excess salt. Leave aside for a few minutes to let the excess water drain away.
Using your hands squeeze excess liquid from the cucumbers and place cucumbers in a mixing bowl.
Add dill and sour cream to the cucumber and mix until thoroughly combined.
Place cucumber salad in a serving bowl and cover with plastic wrap.Place salad in the fridge for a minimum of 30 minutes to chill before serving.
Before serving give the salad a quick mix with a spoon as more liquid may be released during the chilling time.
THE SALAD IS TOO RUNNYThis can happen when the cucumbers continue releasing liquid while the salad is resting and chilling in the fridge. By mixing through an extra tablespoon of sour cream before serving will thicken the salad dressing.GENERAL COOK’S NOTESAll oven temperatures are fan-forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified.
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes.
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY