Name: Cucumber Salad
Prep time: 25 min
Total time: 1 h 5 min
Yield: Serves 6
Cuisine: New Nordic
Ingredients: 1 English cucumber; 3–4 Lebanese cucumbers; 1 tbsp fine sea salt flakes; 2 tbsp red wine vinegar; 2–3 tbsp extra-virgin olive oil; 2 tbsp chopped dill; 2 tbsp chopped flat-leaf parsley; 50 g nasturtium leaves; 180 g thick Greek-style yoghurt; 6–8 baby cucumbers with flowers, if available; 6–8 nasturtium flowers

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 5

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Cucumber is embraced by the Danes and has pride of place in many dishes. Here, the fresh taste of cucumber is complemented by peppery nasturtium flowers and leaves.

Ingredients

1 English cucumber
3–4 Lebanese cucumbers
1 tbsp fine sea salt flakes

Method

Cut the English and Lebanese cucumbers into quarters lengthways, then chop into 1.5 cm pieces. Place in a colander and sprinkle with the salt. Toss well and leave over a plate to drain for 30 minutes.

Wash the salt off the cucumbers and pat dry with paper towels. Transfer to a bowl and add the vinegar, oil, dill and parsley. Toss well and taste, adding salt if necessary. Leave for 10 mi