Sour Cream Cucumber Salad with Mustard Seeds

Name: Sour Cream Cucumber Salad with Mustard Seeds
Ingredients: English cucumber, washed and unpeeled; 3 smooth ordinary slicing cucumbers, washed and peeled; Fine table salt; 2 teaspoons black mustard seeds; 4 large shallots, peeled and sliced; 2/3 cup sour cream; 1 small handful fresh dill, chopped fine; Freshly ground black pepper

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Author : Faith Durand

alcohol free balanced easter

Sour Cream Cucumber Salad with Mustard Seeds

Ingredients

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English cucumber, washed and unpeeled3 smooth ordinary slicing cucumbers, washed and peeledFine table salt2 teaspoons black mustard seeds4 large shallots, peeled and sliced2/3 cup sour cream1 small handful fresh dill, chopped fineFreshly ground black pepper

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Instructions

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Step 1

Chop the cucumbers in half longwise, then into thin half-moons. Layer in a medium-sized bowl, sprinkling each layer lightly with salt. Put two small plates on top then cover the bowl with plastic wrap. Refrigerate for at least an hour, or overnight.

Step 2

Put the cucumbers into a large colander and drain any excess water. Pat lightly with a kitchen towel to remove as much moisture as you can.

Step 3

Heat a small skillet over medium-high heat. Add the mustard seeds and cook, shaking the pan, until the mustard seeds pop just a bit. This should take no more than a minute or two. Take the skillet off the heat and pour the seeds into a plate to cool.

Step 4

Toss the cucumber slices with the shallots, sour cream, and chopped dill. Mix in the cooled mustard seeds. Taste and season with black pepper. You can serve this immediately, or refrigerate it for up to a day before serving.