Description
This creamy, refreshing sauce pairs perfectly with salmon, particularly Rocky Mountain Salmon, which acts as the snow on the mountains. It is also an elegant dip for fresh vegetables and chips. This versatile sauce combines the crisp freshness of cucumber with the bright notes of dill.
Ingredients
- 1 large cucumber
- 1 teaspoon salt
- 1 cup light sour cream
- 1 cup light mayonnaise or plain yogurt
- 2 green onions thinly sliced
- 2 tablespoons fresh dill, finely chopped (or 1 teaspoon dried)
Instructions
- Peel, seed, and finely chop the cucumber
- Sprinkle chopped cucumber with salt and let sit for 30 minutes
- Drain accumulated liquid from the cucumber and lightly pat with a paper towel to remove more moisture.
- Add sour cream or yogurt, mayonnaise, green onions, and dill
- Blend all ingredients well
- Refrigerate for at least one hour before serving.
Chef’s Notes
- If using English or Persian cucumbers, there is no need to peel them.
- Salting helps remove excess water from the cucumber, preventing a watery sauce.
- Best if used within 3-4 days.