Recipe courtesy of Chef Ryo Horiuchi, Embassy of Austria.
Cucumber Salad, “Gurkensalat”
1 garlic clove, grated
100cc sour cream
1/2 sprig fresh dill, finely chopped
1-2 tbsp white wine vinegar
granulated sugar, to taste
salt and pepper, to taste
- Peel half the skin off the cucumbers. Slice finely and sprinkle with salt. Mix with grated garlic and set aside.
- Dilute the sour cream with a little bit of water. Add the wine vinegar, sugar, salt and pepper, and mix well.
- Add the salted cucumber and chopped dill, adjusting taste as desired.
Translated by Robert Sakai-Irvine