Sour Cream Sauce With Cucumber and Dill

Adapted from a recipe by David Rosengarten.

Sour Cream Sauce With Cucumber and Dill

Adapted from a recipe by David Rosengarten.

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.

Ingredients

Directions

  1. 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.
  2. 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.
  3. Either serve immediately or refrigerate, covered.




Category

Tags

SaucesSour CreamCucumbers

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