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Level easy
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Prep time 10 minutes
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Cook time 02 minutes
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Total time 12 minutes
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Servings 4
Course: Side Dish
Main Ingredient: Vegetables
Ingredients
- 1 cucumber
- Kohser salt
- 2 teaspoons - black mustard seeds
- 4 large - shallots - peeled
- 2/3 cup - sour cream
- 1 small - dill - chopped
- black pepper - ground
Directions
- Chop the cucumber in half longwise, then into thin half-moons. Layer in a plate with a paper towel on top, sprinkling lightly with salt. Put a paper towel on top then cover with plastic wrap. Refrigerate for at least an hour, or overnight.
- Heat a small skillet over medium-high heat. Add the mustard seeds and cook, shaking the pan, until the mustard seeds pop just a bit. This should take no more than a minute or two. Take the skillet off the heat and pour the seeds into a plate to cool.
- Toss the cucumber slices with the shallots, sour cream, and chopped dill. Mix in the cooled mustard seeds. Taste and season with black pepper. You can serve this immediately, or refrigerate it for up to a day before serving.