Best Cold Cucumber Sauce Recipes

Cold Poached Chicken Breasts With Cucumber Dill Sauce image

Provided by dicentra

Categories Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium cucumber, peeled seeded and grated
1 teaspoon coarse salt
1 cup plain yogurt
1 tablespoon grated onion
1/4 cup minced fresh dill
1/4 teaspoon fresh ground pepper
4 chicken breasts, poached and chilled

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 image

Provided by Jasper White

Yield Makes 2 cups

Number Of Ingredients 9

1 1/2 pounds cucumbers (2 large), peeled, halved lengthwise, and seeded
Kosher or sea salt
1/4 cup minced red onion
1/2 cup whole-milk yogurt, drained of excess liquid
1/2 cup sour cream
2 to 3 tablespoons minced fresh herbs (dill, mint, cilantro, parsley, and/or chives)
2 teaspoons minced jalapeño chile (optional)
1 tablespoon fresh lemon juice, or more to taste
Freshly ground black pepper

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 image

Provided by Lene8655

Categories Australian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

4 peppercorns
6 fresh dill sprigs, plus extra to serve
1 lemon, thinly sliced
450 ml boiling water
720 g salmon fillets
1 small cucumber, roughly chopped
2 fresh dill sprigs
200 ml creme fraiche
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 401.6, Fat 25.2, SaturatedFat 12.8, Cholesterol 163.5, Sodium 144.8, Carbohydrate 7.1, Fiber 1.6, Sugar 1.3, Protein 37.8