Buttermilk-cucumber cold peel

Name: Buttermilk-cucumber cold peel
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Cucumber; 7-10 Tbsp Salt; 1 collar Radishes; 1 (approx. 100 g) thicker slice of cooked ham; 2 stem(s) Dill; 2 stem(s) flat leaf parsley; 1 Onion; 3/4 l Buttermilk; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 2 discs Toast; 7-10 Tbsp fresh herbs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Cucumber
7-10 Tbsp Salt
1 collar Radishes
1 (approx. 100 g) thicker slice of cooked ham
2 stem(s) Dill
2 stem(s) flat leaf parsley
1 Onion
3/4 l Buttermilk
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
2 discs Toast
7-10 Tbsp fresh herbs

Directions

1
Wash and clean the cucumber, cut into fine strips and sprinkle with a little salt. Let it stand for about 10 minutes. In the meantime, clean and wash the radishes, also cut into fine strips.
2
Dice the ham. Wash herbs, chop finely. Peel and chop onion. Puree prepared herbs and onion with half of the buttermilk. Mix the remaining buttermilk, cucumber, radish and ham.
3
Season with pepper and lemon juice. Chill for about 30 minutes. Roast the toast briefly in the toaster and cut into rhombs. Serve with cold skin. Serve garnished with fresh herbs.