Sour Cream Sauce With Cucumber and Dill
Adapted from a recipe by David Rosengarten.
- Servings: Makes about 1 1/2 cups.
Sour cream is a natural partner to poached or cold seafood, its tangy creaminess pairing well with seafood's natural sweetness. Likewise the flavors of cucumber, lemon and dill. This sauce combines both into a cold sauce that is a wonderful accent to poached salmon, plain shrimp, or crabmeat and can turn a very simple dish into something special.
This recipe can be made a day in advance and kept covered and refrigerated until ready to serve.
- 1 large cucumber or several smaller kirbies, equal to about 1 pound
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1 small yellow onion, grated on a box grater
- 1 cup sour cream (low fat is fine)
- 1 tablespoons freshly squeezed lemon juice
- 1 teaspoon sugar
- 3 tablespoons snipped fresh dill
- Grate the cucumber and toss with the vinegar and teaspoon of salt. Place in a colander and let drain for 30 minutes. Using your clean hands, squeeze to remove any juices from the grated cucumber and place in a mixing bowl.
- Add the sour cream, lemon juice, sugar, and dill and gently stir to combine. Add a generous pinch of salt and several grinds of black pepper. Stir again and taste, adding more salt and pepper if you like.
- Either serve immediately or refrigerate, covered.