Cucumber Recipes

Cucumbers are a mainstay of Thai cooking, sliced and placed at the base of steaming servings offlied rice, hollowed out and stuffed with seasoned pork for a clear soup, and seasoned with a sweet and tangy brinefor this delicious, ubiquitous little pickle. If you use the big, dark green, grocery-store cucumbers, do this first: peel well, halve lengthwise, scoop out seeds with a spoon, and then slice crosswise into sturdy little crescents. Except when serving it with satay, Thais often crown this refreshing salad with a tablespoon of chopped peanuts and 2 tablespoons of chopped fresh cilantro.

You can seed the cucumber but it really isn't necessary.

Without the cream may be kept a week in the fridge. This is a recipe which I have adapted from the original.

For the dill, lemon recipe, use 4 cups plain yogurt, 1 tbsp. lemon juice and 3 tbsp. of dill; but do try this one also, it is wonderful.

Traditional British tea fare (not really an appetizer, but there was no category that fit.) Curiously refreshing. Some cooks slice the cucumers in quarters and take the seeds out. I don't bother.

This was the sauce to be used with a Savory Salmon Loaf and should work well on your Salmon Roll.

These are so simple and absolutely delicious. You mentioned the smoke salmon in your request. I have never used that in this recipe but I'm sure you could include the salmon in the mixture.

You can use other spices to suit you individual taste, and if you serve a guest that doesn't like lemon try serving it with a very light dash of red wine vinegar, and it is best served with chilled ingredients.

To make these the night before, cover with SLIGHTLY damp paper towels, then cover the whole plate with foil. Keep in fridge and they'll be just great.