A recipe from the Good Food collection.
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- 1 (450 g) telegraph cucumber, finely chopped
- 300 g plain yoghurt
- 1 teaspoon olive oil
- 1 garlic clove, crushed
- 2 tablespoons chopped fresh dill
1. Put the cucumber in a colander, sprinkle with salt and leave for 10 minutes. Rinse well under cold running water and pat dry.
2. Combine the yoghurt, oil, garlic and dill in a bowl, and season to taste with black pepper. Add the cucumber and mix to combine. Spoon into a small salad bowl and serve with the salmon.