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    You are in: Home / Recipes / Cucumber Salad With Soured Cream and Dill Recipe
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    Cucumber Salad With Soured Cream and Dill

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    35 mins

    0 mins

    Ozzy's Note:

    This is a light summery salad that goes extremely well with fish, and smoked salmon, or just poached fish such as sea bass - really refreshing and a great contrast!

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    Units: US | Metric


    1. 1
      Cut the cucumbers in half and run a teaspoon down the middle of each piece to scoop out the seeds then thinly slice on the diagonal.
    2. 2
      Place in a bowl, and sprinkle over a tsp of salt with half of the vinegar and sugar, mixing to coat.
    3. 3
      Pour into a sieve then place back over the bowl and set aside for 30 minutes, then remove and gently squeeze between sheets of kitchen paper to remove excess liquid.
    4. 4
      Place the soured cream or creme fraiche in a bowl with the remaining vinegar and sugar, add the spring/green onions with most of the chives and dill and season to taste.
    5. 5
      Fold in the cucumber and sprinkle with a dusting of paprika, then serve with the remaining herbs as a garnish.

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    Nutritional Facts for Cucumber Salad With Soured Cream and Dill

    Serving Size: 1 (1003 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.6
    Calories from Fat 108
    Total Fat 12.0 g
    Saturated Fat 4.9 g
    Cholesterol 12.6 mg
    Sodium 45.0 mg
    Total Carbohydrate 44.7 g
    Dietary Fiber 21.1 g
    Sugars 19.8 g
    Protein 28.3 g

    The following items or measurements are not included:

    fresh dill

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