Cucumber Horseradish Sauce Recipes

Steps:

• Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving.
• Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving.
• Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve.
• Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve.

Steps:

• In a bowl whisk together the cucumber, the sour cream, the horseradish, the vinegar, the minced tarragon, and salt and pepper to taste and chill the sauce, covered, for at least 2 hours and up to 1 day. Transfer the sauce to a serving dish and garnish it with the tarragon sprig.

Steps:

• For sauce:
• Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.
• For fish cakes:
• Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut233 until soft but not brown, about 15 minutes. Cool in skillet.
• Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.
• Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic and chill.
• Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. DO AHEAD: Can be made 2 hours ahead. Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350°F oven 10 minutes.
• Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.
• What to drink:
• A Chardonnay would be delicious with the haroseth and the salmon and whitefish cakes. We like the apple, pear, and vanilla notes of the Baron Herzog 2006 Chardonnay from Herzog Wine Cellars on California's Central Coast. It's a great kosher wine and a good value at $13.

Steps:

• For the Oysters:
• Begin by shucking oysters. Find a durable, thick cloth and fold it over several times to create a square; this will steady the oysters as you shuck them and also protect your hand. Using the towel as a mitt, hold the oyster firmly on a flat surface. Insert the tip of your oyster knife between the shell halves, and work it around 1 side to the other as you pry it open. Using the knife, cut the muscles away from the top, flat shell, bend the shell back, and discard it. Run the knife underneath the oyster to detach it completely, but leave it in its shell (take care not to cut the meat itself). Nestle the oysters in a bed of crushed ice or wet rock salt to keep them steady. Serve immediately.
• For the Cucumber Mignonette Sauce:
• In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, sugar and black pepper; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together. Serve with raw oysters.
• For the Cocktail Sauce:
• Mix ingredients in a blender to combine. Cover and refrigerate until ready to use.

Steps:

• In a large bowl, beat cream cheese until smooth. Add the lemon juice, onion, dill, horseradish and pepper sauce. Fold in cucumber. Cover and chill for at least 1 hour. Serve with crackers or fresh vegetables.

Steps:

• Combine the sour cream, cucumber, garlic, dill, mustard, and garlic powder in a bowl; stir to combine. Chill in refrigerator at least one hour before serving.

Steps:

• Slice cucumbers approximately 1/8 inch thick.
• Sprinkle sliced cucumbers with salt and let stand for 15 minutes; rinse, drain and pat dry.
• Mix together the vinegar, sugar, mustard, horseradish and dill. Add to cucumbers along with the sliced onions. Let stand for 15 minutes.
• This will keep in the refrigerator for a few days.

Steps:

• In a small saucepan over medium heat, combine 2 cups olive oil and 2 tablespoons lemon zest. Heat until a deep-fry thermometer registers 120 degrees. Remove from heat, and allow flavors to infuse. Can be kept at room temperature, covered, up to 24 hours.
• Make horseradish sauce: In a small bowl, mix together horseradish, sour cream, 1/4 teaspoon salt, 1/4 teaspoon sugar, and cayenne. Pass through a fine sieve into another small bowl, and transfer to the refrigerator until needed.
• Combine 3 tablespoons chopped dill, remaining 1 1/2 tablespoons lemon zest, 1 1/2 teaspoons salt, the brown sugar, and pepper. Rub mixture evenly over salmon; place in a shallow bowl, and cover. Place in refrigerator, and let marinate 1 hour.
• Use a mandoline or sharp knife to thinly slice cucumber lengthwise into thin ribbons. Transfer to a small bowl, and sprinkle 1 1/2 teaspoons salt evenly over cucumbers. Let sit 25 minutes. Pat dry with paper towels, and set aside.
• Make the vinaigrette: In a small bowl, whisk together vinegar, remaining 2 tablespoons olive oil, 1/4 teaspoon salt, and pinch of sugar. Set aside.
• Make salmon confit: Strain the reserved olive oil infusion through a fine-mesh sieve into a medium saucepan, and discard lemon zest. Clip a deep-fry thermometer to the side of the pan, and heat infused oil until it reaches a temperature of 120 degrees. Remove salmon from the refrigerator, and wipe off herbs with a paper towel. Place salmon pieces in the hot oil, and poach 25 minutes, adjusting heat if necessary to maintain a constant temperature of 120 degrees. Remove salmon with a slotted spatula, and transfer to a paper towel-lined plate to drain. Set aside.
• While salmon is cooking, place cauliflower florets in a small heat-proof bowl. Bring the water to a boil in a small saucepan, and pour over florets. Let sit 1 minute, and drain in a colander. Set aside. Toss baby greens with 2 tablespoons reserved vinaigrette.
• To serve, place cucumber ribbons in a mound in the center of each of four plates. Place a piece of salmon on top of the cucumbers, and top with a small dollop of salmon roe, if desired. Arrange cauliflower and baby greens on the side, and drizzle plates with horseradish sauce and remaining vinaigrette.