Refreshing cucumber-corn cold peel

Name: Refreshing cucumber-corn cold peel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (212 ml; drained weight 140 g) Vegetable maize; 250 g Cucumber; 1/2 bunch (approx. 75 g) Radishes; 4 (150 g each) Mug of whole milk yoghurt; 250 g Schmand; 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Dill; 3 discs Rye mixed bread (approx. 50 g each); 20-30 g Butter or margarine; 7-10 Tbsp Dill

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (212 ml; drained weight 140 g) Vegetable maize
250 g Cucumber
1/2 bunch (approx. 75 g) Radishes
4 (150 g each) Mug of whole milk yoghurt
250 g Schmand
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Dill
3 discs Rye mixed bread (approx. 50 g each)
20-30 g Butter or margarine
7-10 Tbsp Dill

Directions

1
Drain the corn on a sieve. Clean and wash the cucumber and radishes. Grate the cucumber or slice it into fine sticks, quarter the radishes. Mix yoghurt, sour cream and milk. Season to taste with salt and pepper. Add corn, cucumber and radishes, possibly except for something to garnish and stir in.
2
Wash the dill, dab dry and chop finely. Add to cold dish and stir in. Remove the crusts from bread and cut into cubes. Heat the fat in a pan and roast the bread cubes in it until golden brown all around. Arrange cold dish on plates and sprinkle with bread cubes and remaining vegetables. Serve garnished with dill as desired