Creamy Cucumber With Gravadlax
This refreshing dish combines the crispness of cucumber with the subtle aniseed flavor of fennel, all brought together in a creamy dressing accented with dill. Served alongside slices of delicate gravadlax and buttered brown bread, this elegant dish is perfect for a light and flavorful meal.
— Constant Cookbook
Ingredients
- ½ large cucumber
- 1 small fennel bulb
- 2 tbsp double cream
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- small bunch dill , roughly chopped, plus extra to serve
- 300g gravadlax , about 8 nice slices
- brown bread and butter, to serve
Instructions
- 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.
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 184 calories
- Fat Content: 11 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 3.35 milligram of sodium
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