Värskekurgisalat (Cucumber Salad)
This cucumber salad, served with a wide variety of meat and fish dishes, is a key part of a traditional Estonian spread. The milky sour cream dressing pairs well with the smooth, cooling texture of the English cucumbers. The salad should be served fairly soon after it is prepared, as it will become watery if left to sit too long.
Recipe Servings: 6–8
+ 30 minutes resting
Ingredients
- 2 seedless English cucumbers, washed, sliced thin
- 1 tsp (5 g) salt
- ½ cup (120 ml) sour cream
- ½ cup (120 ml) mayonnaise
- 3 Tbsp (30 g) chives, chopped
- 1 tsp (5 g) salt
- ½ tsp (2.5 ml) freshly ground black pepper
Directions
- Place the cucumber slices in a bowl, stir in the salt, and let them sit for about 30 minutes, allowing the salt to draw the water out of the cucumbers.
- After 30 minutes, drain off any remaining fluid.
- Mix the sour cream, mayonnaise, chives, salt, and pepper.
- Stir the dressing into the cucumbers and serve.
Notes
This salad can also be made with a dressing made of white vinegar, fresh dill, sugar, and black pepper.Recipe introduction and directions © Copyright 2016-2026 World Trade Press. All rights reserved.
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