- 1 cucumber
- 2 tsp sea salt
- 1 small red onion
- A handful of mint sprigs, around 20g
- 200ml crème fraîche
- 200g soured cream
- 1 tbsp lime juice
Prep: 15 mins + draining | Cook: nil
1. Coarsely grate the cucumber and pop it in a large bowl. Add 2 tsp salt and stir the salt and cucumber together till well mixed. Tip the grated cucumber into a fine mesh sieve and set that over a bowl or your sink. Place a plate on top of the cucumber and weigh it down with a couple of tins – this will help squeeze the moisture out of the cucumbers. Set aside for 1 hr.
2. After 1 hr, shake the sieve to shake off any excess liquid, then tip the cucumber into a large mixing bowl. Peel and finely slice the red onion – if you have a mandoline, use that to make extra thin slices – and add to the bowl. Pick the mint leaves off their sprigs, then finely chop them. Add to the bowl.
3. Add the crème fraîche and soured cream to the bowl with the lime juice and a small pinch of salt. Stir together to mix. Taste and add more salt or lime juice, if you think it needs it. Serve the cucumber & mint dip as part of a meze, alongside baked or poached fish, such as salmon, or alongside grilled lamb.
4. Not So Salty
Adding salt to the cucumbers before they drain will help to draw out the liquid. So, although 2 tsp salt seems like a lot when you add it to the cucumbers, most of it will drip away with the liquid. The cucumbers won't be very salty when you stir them into the dip, so taste the dip and add salt to season once everything is mixed together.