A good recipe for a glut (roll on ;D
1lb cucumber
1tbs chopped fresh dill + a few sprigs to garnish
1oz butter
2 1/2 fl oz (65ml) creme fraiche
a little lemon juice
Pare off the cucmber peel with a potato peeler as thinly as poss - the green bit just below the surface of the peel is important for the colour of the sauce. Then cut the cuc in half & remove the seeds using a teaspoon. now cut it into 1/4 inch dice. Next, heat the butter in a smallish pan over a very low heat, add the diced cucumber and some salt, & toss it around in the butter. Then put a lid on and, keeping the heat as low as possible, let the cuc sweat gently for 10mins or so, shaking the pan from time to time to make sure none of it catches on the base. As soon as the pieces of cuc are just tender, stir in the creme fraich, dill, and a little lemon juice. Season with more salt if it needs it and some black pepper, then warm gently. Now tip half the sauce into a food processor or blender, whizz till smooth, then mix togetherwith the rest of the sauce.
This is taken from a Delia recipe for
Salmon fishcakes with cucumber and dill sauce.
It is lovely with this but I also use it to serve with oven baked salmon, cold smoked salmon, & it's also good with avocado (with or without prawns!).
It is absolutely scrumptious and I could eat it on itsown with crusty bread or crudites as a dipping sauce.
Hope you like it.
Terri ;D
