European
Austria - Side Dishes
Rahmgurken
Chef's Menu Description
Austrian sour cream cucumber salad: crisp paper-thin cucumber ribbons tossed with thick Austrian sour cream (Sauerrahm), garlic, fresh dill, white wine vinegar, and a dust of sweet paprika.
Ingredients
- • 2 large firm cucumbers, peeled and sliced paper-thin (on a mandoline)
- • 1 tsp fine sea salt (for drawing moisture)
- • 150g Austrian sour cream (Sauerrahm 15%)
- • 1 clove garlic, finely grated or crushed
- • 1 tbsp white wine vinegar or lemon juice
- • 2 tbsp fresh dill, finely chopped
- • 1/2 tsp sweet Austrian paprika (edelsüß)
- • Freshly ground white pepper
Preparation Steps
1
Phase 1
Toss the thinly sliced cucumbers with the sea salt in a colander. Let stand for 10 minutes to draw out excess liquid and ensure a crisp, crunch-retaining texture.
2
Phase 2
Gently press and squeeze the cucumbers with your hands to drain away excess brine. Pat lightly with kitchen towels.
3
Phase 3
In a bowl, whisk together the sour cream, grated garlic, vinegar, chopped dill, and white pepper until smooth and creamy.
4
Phase 4
Fold the drained cucumbers into the sour cream dressing until thoroughly coated. Transfer to chilled salad bowls, dust with sweet paprika, and serve chilled.