Cucumber, Soured Cream and Dill Salad

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Wild Honey and Rye Modern Polish RecipesMizeria was said to have been the favourite salad of Queen Bona Sforza, an Italian noblewoman who married the Polish King Sigismund I, or Zygmunt the Old, in 1518. She was homesick for Italy and was said to have brought all her Italian cooks with her to Poland to recreate the recipes that she missed. Mizeria derives from the Latin word for ‘misery’ – but though it doesn’t have the happiest name, it is one of the best-known salads in Poland. I eat this salad with almost anything – it’s a family favourite and goes equally well with cold food or as a side to a hot main course. Traditionally, the cucumbers are peeled and sliced, but you can also use a peeler to peel long strips for a slightly different appearance.

  • Yield: 4 Servings

Ingredients

  • 1 large cucumber, peeled and sliced
  • 1 tbsp sea salt
  • 4 fl oz ½ cup (125 ml) soured cream
  • small bunch of fresh dill, finely chopped
How to Make It
  1. Place the cucumber in a sieve or colander and sprinkle with the salt. Leave it to drain for 20 minutes – the salt will draw out the water from the cucumber, and it will turn slightly darker in colour.
  2. Place the cucumber in a sieve or colander and sprinkle with the salt. Leave it to drain for 20 minutes – the salt will draw out the water from the cucumber, and it will turn slightly darker in colour.
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