Estonia 
This cucumber salad, served with a wide variety of meat and fish dishes, is a key part of a traditional Estonian spread. The milky sour cream dressing pairs well with the smooth, cooling texture of the English cucumbers. The salad should be served fairly soon after it is prepared, as it will become overly watery if left to sit for too long.
Recipe Servings: Serves 6 to 8
Prep Time
5 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 seedless English cucumbers, washed
- 1 tsp (5 g) salt
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) mayonnaise
- 3 Tbsp (30 g) chives, chopped
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 ml) black pepper, freshly ground
Directions
- Prepare the cucumbers by scoring them lengthwise with the tines of a fork and then slicing them thinly.
- Place the cucumber slices in a bowl or colander, stir in the salt, and let them sit for about 30 minutes, allowing the salt to draw the water out of the cucumbers. After 30 minutes, drain off any remaining fluid.
- Mix the vinegar, sour cream, dill, sugar, and pepper.
- Stir the dressing into the cucumbers and serve.
Notes
This salad can also be made with a dressing made of white vinegar, fresh dill, sugar, and black pepper.Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.