Cucumber Dill And Watercress Sauce Recipes

WATERCRESS, CUCUMBER AND FETA SANDWICHES (PERSIAN PIADINE)

Steps:

• Preheat the oven to 400 degrees F. Position a rack in the center of the oven.
• Whisk together the yogurt, chopped mint and 1 teaspoon of the olive oil in a small bowl and set the yogurt dressing aside.
• In a large bowl, toss the watercress, torn basil leaves, dill sprigs, chives, scallions, cucumber, radishes, feta cheese and walnuts together with the lemon juice, to taste. Season the salad with salt and pepper.
• Lay the lavash on a baking tray and toast bread on the center rack until warmed through, 2 to 3 minutes per side.
• To serve, mound the salad on one side of the warm bread and drizzle with the yogurt sauce. Fold the bread over the salad and slice the sandwiches in half on the bias. Serve immediately.

CUCUMBER SLICES WITH DILL

Steps:

• In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

CUCUMBER DILL SALAD

Steps:

• Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well., In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers and toss to coat. Cover and refrigerate for at least 15 minutes before serving.

CUCUMBERS WITH DILL

Steps:

• Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.

POACHED SALMON WITH CUCUMBER, DILL, AND WATERCRESS SAUCE

Steps:

• TO PREPARE THE COURT BOUILLON: Make a bouquet garni by tying the herbs, celery, and peppercorns in a square of cheesecloth.In a large saucepan, combine the wine, carrots, onions, salt, lemon juice, water, and bouquet garni. Bring to a simmer over medium-low heat and cook for 30 minutes. Remove from heat and let cool.Rinse the fish and cut off the fins. Wrap the fish loosely in cheesecloth. Place in a large roasting pan or a fish poacher.Pour the court bouillon over the fish to cover. If more liquid is needed, add water.Place the pan over 2 stove-top burners turned to medium-low. Cover and cook the fish for 30 minutes.Using 2 spatulas, carefully remove the fish from the pan. Place it on a plate and carefully remove the cheesecloth, slowly pulling it away from the skin of the fish.Remove the skin. Using a dull knife, gently scrape the gray skin residue covering the pink flesh. Cut off the head and discard (if needed). Transfer the fish to a platter.If desired, overlap the slices of cucumbers or lemons on the fish to resemble scales. Surround the fish with curly endive and decorate the platter with radishes or cherry tomatoes. Serve the sauce alongside.From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

CUCUMBER SALAD WITH SOUR CREAM AND DILL DRESSING

Steps:

• In a medium bowl, combine sour cream, lemon juice, and dill. Season with salt and pepper, and whisk well to combine.
• Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve, or refrigerate, covered, up to 4 hours.

DILL-AND-CUCUMBER MAYONNAISE

Steps:

• Put the cucumbers in a bowl and sprinkle with salt to taste. Refrigerate 30 minutes.
• Meanwhile, place the yolks in a mixing bowl and add salt and pepper to taste, mustard and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater.
• Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used.
• Drain the cucumbers. Add the cucumbers and dill and blend well.

CUCUMBER-DILL SAUCE

Steps:

• Toss cucumber with 1/2 teaspoon salt in medium bowl. Let stand 30 minutes. Transfer to colander and rinse well. Pat cucumber dry with paper towels.
• Mix cucumber, sour cream, milk and dill in small bowl. Season with salt and pepper. Cover and refrigerate 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

CUCUMBER, YOGURT AND DILL SALAD

Steps:

• Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
• In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!

SOUR CREAM, CUCUMBER AND DILL DIP

Steps:

• Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

CUCUMBER - DILL SAUCE

Steps:

• Mix all ingredients well.
• Keep refrigerated.

WATERCRESS AND CUCUMBER SALAD

Steps:

• In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber; toss to combine. Serve immediately.