Switzerland: Cucumber and Tarragon Salad
Spontaneous Cuisine: A Swiss Recipe
When the days are hot and sultry, few things can be as refreshing as a cold cucumber salad. In Switzerland, we make it with sour cream and tarragon, while in France they cook the cucumbers slightly and then add crème fraîche and chives.
This salads goes perfectly with a grilled chicken breast or any white fish. It also goes perfectly with smoked or natural salmon, in which case you might want to replace the tarragon with fresh dill or dill seeds.
Ingredients2 cucumbers 200 g sour cream or plain yogurt 6 branches of fresh tarragon, chopped finely 2 tsp. coarse mustard, type “Moutarde de Meaux” 2 Tbs. mayonnaise 2 Tbs. white wine vinegar
- Wash cucumbers.
- Slice into thin slices (I don’t peel them in order to maintain the fiber).
- Spread slices out on a cutting board or work surface and salt on both sides to remove water. Leave for 1 or 2 hours.
- To make the sauce, beat mustard, mayonnaise, white wine vinegar with a wire whip until it becomes creamy.
- Add sour cream or yogurt and beat until thoroughly blended.
- If there is water standing on cucumbers, wipe them dry with a paper towel.
- Put dried cucumbers into sauce and fold until cucumbers are entirely covered with sauce.
- Fold in tarragon.
- Leave to rest in refrigerator for at least one hour.
- Serve cool.
Suggestions: You can vary the seasoning according to taste: fresh chives, paprika, mustard seeds. Use your taste buds to decide!