Cucumber Salad with Horseradish Sauce
Serving Size, Ingredients and Equipment:
For two small portions:
- 1 fresh cucumber
- 80g sour cream
- 30g puréed horseraddish
- 1 teaspoon1 lemon confit, minced
- 1 tablespoon estragon, chopped
- salt
- 1 fresh cucumber
- 80g sour cream
- 30g puréed horseraddish
- 1 teaspoon1 lemon confit, minced
- 1 tablespoon estragon, chopped
- salt
Cooking Instructions and Methods:
Cut of the skin of the cucumber, then julienne long strips of cucumber into spaghetti-like strips. Continue until the seeds of the cucumber are exposed.
Sprinkle the cucumber strips with salt and let them sit for 10 minutes. Collect the resulting liquid and mix it with the sour cream, hoseraddish and lemon confit.
Use a fork to curl the cucumber strips into a nest shape. Top with the mixed marinade and some chopped estragon and serve.
Sprinkle the cucumber strips with salt and let them sit for 10 minutes. Collect the resulting liquid and mix it with the sour cream, hoseraddish and lemon confit.
Use a fork to curl the cucumber strips into a nest shape. Top with the mixed marinade and some chopped estragon and serve.
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