This is a very simple blend of flavours and textures that I use all the time for many things.
1- I love to use it as a base cream on mini savoury blinis, pikelets or pancakes on which I place a square of smoked salmon a drop of lemon and a pinch of extra dill to decorate. In that case, I cut the cucumber in much smaller cubes.
2- The other winner is to make this yoghurt mix a dip, especially with home made fresh out of the oven bread.
3- And of course, this is also a very classical type of salad, if you put a bit less yoghurt, a spoon of nice flavoursome vinegar and a dash of olive oil.
I cut the cucumber first to let it drip in a sieve or colander for at least an hour if I want to keep the dip another day. If it is to eat straight away and quickly, I don’t bother…
If I want to have a dip, salad or base cream that doesn’t go runny and watery, I salt my diced cucumbers in the colander, shake, shake, sake ;) and let it drip in the sink.
I put a lot of cracked pepper because I love it!
- 500g of plain natural yoghurt (Greek for more acidity, French for a smoother taste)
- 2 long cucumbers or 5 Lebanese
- 1 bunch of fresh dill
- 1 chopped or crushed garlic clove
- 1 pinch of salt
- cracked pepper
- olive oil
- Peel the cucumbers only if they are long and have a tough skin. If they are small, young and fresh, wash them well.
- Chop them in cubes for a salad, in mini cubes for a dip or a base cream.
- Put them in a colander or sieve with salt. Let them drip for an hour. or if you are in a hurry (the kids are waiting for their dinner) skip that bit. It avoids having the cucumber's water liquefying your yoghurt.
- Chop the dill and garlic.
- Add the cucumber to the yoghurt in a bowl.
- Mix all ingredients together.