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With all the hoo-ha about ‘killer cucumbers’, I thought now was the perfect time to share this killer Danish side dish – agurkesalat!
It’s a very delicate looking dish but has a sharp, tangy taste and is really good served with frikadeller (Danish pork patties), stegt kylling (roast chicken), flæskesteg (roast pork joint) or – my personal favourite - stegt flæsk (strips of roast belly pork) – yum! And it only takes 5 minutes to prepare…
- a small cucumber
- 1dl, 100mls or 1/2 a cup of cold water
- 1dl, 100mls or 1/2 a cup of white vinegar (don’t use red or balsamic here)
- about 3 tablespoons of sugar
- salt and pepper (purists use white pepper but it’s not something I keep in my kitchen)
Slice the cucumber as finely as you can. I use my mandolin…watch those fingers!
Put the cucumber slices in a dish. (Now is a really good time to use one of those glass bowls you got as a wedding present…)
Mix up the marinade – water, vinegar, sugar, a dash of salt and a good grind of pepper.
Mix well until the sugar starts to dissolve.
Pour over the cucumber slices and leave to sit for at least 15 minutes before serving (either in the fridge or on the kitchen counter – it’s your choice). The cucumber slices should still have a bit of crunch to them. If you want a slightly softer salad, you can let it sit overnight in the fridge.
Though it’s definitely not traditional, I sometimes add a wee dash of chili flakes just before serving…not so much for a ‘kick’ but just to make it look pretty.
And before you can say rødgrød med fløde, we’re done!
Bon appétit or velbekomme, as they say around these parts. Have a wonderful Wednesday!