A refreshing salad from Austria which can be enjoyed all year round,
2 cucmbers, peeled
1 teaspoon salt
150ml – 1/4 pint soured cream or creme fraiche
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1 tablespoon fresh chopped dill
Cut the cucumbers length-ways and scoop out the middles containing the seeds, cut into thin slices crosswise. Spread the slices in a dish and sprinkle with salt. Cover with a plate and weight down and leave for 15-20 minutes.
In another bowl mix the soured cream (Creme Fraiche), vinegar, sugar and pepper together.
Squeeze out the liquid from the cucumber or press out in a nylon sieve. Pat dry with kitchen paper. Pour over the cream mixture and turn the cucumber to coat evenly. Cover and keep chilled until needed. Before serving sprinkle with chopped dill.
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