1 cucumber
250 g (8 oz) 1 cup fromage frais
dill sprigs and chive flowers, to garnish
250 g (8 oz) 1 cup fromage frais
dill sprigs and chive flowers, to garnish
for the marinade
4 tsp chopped fresh tarragon
4 tsp chopped fresh dill
4 tsp snipped fresh chives
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dry mustard
6 tsp red vermouth
4 tsp chopped fresh dill
4 tsp snipped fresh chives
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dry mustard
6 tsp red vermouth
method
1. Using a canelle cutter, cut off thin strips of cucumber peel to make a ridge effect.
2. Cut cucumber in half lengthwise, scoop out seeds and cut cucumber into 0.5 cm (1/4 in) slices.
3. Bring 155 ml (5 fl oz) 2/3 cup water to boil in a pan, add cucumber and cook for 1 minute. Drain.
4. To make marinade, mix tarragon, dill, chives, salt, pepper, mustard and vermouth together.
5. Add cucumber and turn gently in marinade to coat.
6. Cover with plastic wrap and leave in a cool place for 2 hours.
7. Just before serving, gently stir in fromage frais until evenly mixed.
8. Place cucumber mixture in a serving dish and garnish with sprigs of dill and chive flowers.
2. Cut cucumber in half lengthwise, scoop out seeds and cut cucumber into 0.5 cm (1/4 in) slices.
3. Bring 155 ml (5 fl oz) 2/3 cup water to boil in a pan, add cucumber and cook for 1 minute. Drain.
4. To make marinade, mix tarragon, dill, chives, salt, pepper, mustard and vermouth together.
5. Add cucumber and turn gently in marinade to coat.
6. Cover with plastic wrap and leave in a cool place for 2 hours.
7. Just before serving, gently stir in fromage frais until evenly mixed.
8. Place cucumber mixture in a serving dish and garnish with sprigs of dill and chive flowers.
serving amount
serves 4.
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