I was gifted with lots of cucumbers so I was looking up the best cucumber recipes that I could find. I thought that this recipe by Louise Robinson sounded really great but I also thought that it would be delicious with my Sous Vide chicken breast and it is……..I didn’t play with this recipe too much. I think that you can play around with whatever mustard that you use a little. The recipe calls for 1 teaspoon of dijon but I used around 1 teaspoon of old fashioned grain mustard and maybe a teaspoon of French dijon (not Grey Poupon). You need to pickle the cucumber the day before. This makes around 4 smaller servings.

Ingredients for around 4 servings

2 teaspoons fennel seeds – lightly toasted

300 ml cider vinegar

45g sugar

600g cucumbers (the suggested cut are thin strips long ways but you can do whatever you want)

20g fresh dill chopped (I didn’t have any dill so I used 1/2 teaspoon of dill seed)

1 lemon (see below)

1 Granny Smith apple – cut into matchsticks and tossed into the juice of one lemon

2 celery sticks – fine chopped

1 Tablespoon capers – rinsed and drained

1 small clove garlic – ground to paste

2 Tablespoons Greek Yogurt

1 Tablespoon mayonaise

1 teaspoon dijon mustard

2 Tablespoons parsley – fine chop

4 servings of whatever protein that you are using.

optional – handful of micro greens or salad

Directions

The fennel seeds, vinegar, sugar, get simmered in a small pan until the sugar dissolves. Remove from the heat add the cucumber and dill. place all this in a sterilized container and refrigerate over night.

Make the apple remoulade. The apple celery and capers goes in a large bowl. In a small bowl combine the garlic, yogurt, mayonnaise, mustard, and parsley.This gets mixed in the large bowl with the apple mixture. Taste and adjust seasoning to your taste. (I added more mustard.

Serve…I put the cucumbers on the bottom. Topped them with chicken and topped the chicken with the apple remoulade. I added a few micro greens and some sliced radishes.

Garnish with micro herbs or salad. Add more dill if you have any.

A Special THANKS! to Louise Robinson for a FORKING AMAZING RECIPE so I could come up with what I have here.