Best Cold Cucumber Sauce Recipes

COLD POACHED CHICKEN BREASTS WITH CUCUMBER DILL SAUCE

Steps:

• Place grated cucumber in a strainer and sprinkle with salt. Let drain 15-30 minutes.
• Rinse under cold water and squeeze dry.
• In a medium bowl, combine cucumber with remaining ingredients except chicken.
• Stir to mix well. Season with additional salt to taste.
• Cover and refrigerate until serving time. Serve over chicken.

COLD CUCUMBER SAUCE

Steps:

• 1. Cut the cucumbers into 1/8-inch dice with a chef's knife, or pulse them in a food processor until chopped into 1/8-inch pieces (do not over process). Place the cucumbers in a large stainless steel strainer set in the sink or over a bowl, sprinkle them with 1 teaspoon salt, and let them drain for 30 minutes.
• 2. Meanwhile, place the onion in a small bowl, cover with cold water, and let stand for 30 minutes.
• 3. Transfer the cucumbers to a large bowl, squeezing the last bit of excess moisture from them with your hands before you place them in the bowl. Drain the onion thoroughly and add to the cucumbers. Add the yogurt, sour cream, herbs, and jalapeño, if using. Mix gently, and add the lemon juice. Season with black pepper, taste, and add more lemon or salt as you wish. Refrigerate for at least 1 hour before serving. The sauce keeps refrigerated for 2 days.

COLD POACHED SALMON WITH CUCUMBER AND CREME FRAICHE SAUCE

Steps:

• Place the peppercorns, dill and four lemon slices(reserve the remaining slices for the garnish) in a large saute pan and pour in the boiling water. Add the salmon, cover with a tight fitting lid and cook for 5 minutes. Turn off the heat and allow salmon to cool completely in the water-this should cook it perfectly. Remove from the pan then transfer to a plate, cover and chill until ready to serve.
• To make the sauce, place the cucumber and dill in a food processor and whizz until smooth. Add the creme fraiche and some salt and pepper and pulse to make a smooth, pourable sauce.
• To serve, place a salmon fillet on 4 plates and pour over the sauce. Garnish each with a slice of lemon and a sprig of dill.