Swedish Cucumber Salad

from New Low-Fat Favorites
by Ruth Spear

Some version of cucumber salad appears almost everywhere in Sweden—as part of a smorgasbord or simply as an accompaniment to fish, along with the Swedes' wonderful boiled waxy potatoes. I like this version because it doesn't require the usual preliminary salting to wilt the cucumbers. Serve with any simple, nonsauced whitefish or poached salmon, or as a garnish for smoked salmon when served as a first course.

4 medium cucumbers (about l 3/4 pounds)
6 tablespoons white vinegar
1/4 cup sugar
3/4 cup water
salt and freshly ground white pepper to taste
2 tablespoons snipped fresh dill (see Note)

Peel the cucumbers, cut in half, and then cut in half again lengthwise. Scrape out the seeds with a teaspoon and cut off the rounded ends. Cut crosswise into slices so thin that they are almost transparent. (A mandoline or the 1-millimeter slicing disk of a food processor will do this quickly and nicely.) There should be about 5 cups. Put the slices in a bowl. In a small saucepan, combine the vinegar, sugar, water, and salt and pepper and bring to a simmer. Stir over medium heat until the sugar dissolves, about 2 minutes. Pour over the cucumbers and let cool, about 15 minutes. Strew with the dill, toss to blend, and chill for 2 to 3 hours. Just before serving, drain away nearly all the liquid.

Serves 4

PER SERVING
CALORIES: 100
FAT: 0 GM
SATURATED FAT: 0 GM
CHOLESTEROL: 0 GM
SODIUM: 11 MG
PROTEIN: I GM
CARBOHYDRATE: 25 GM

Note: Snip delicate fresh dill with kitchen shears, which releases the flavor but keeps it fresh and feathery rather than chopping it, which tends to bruise it.

© 1998 by Ruth Spear