Danish Salted Cucumber Salad

Name: Danish Salted Cucumber Salad
Prep time: PT0D0H0M
Cook time: PT0D0H30M
Total time: PT0D0H30M
Yield: 4–6
Cuisine: Danish
Ingredients: 2 English cucumbers (about 2 lb.), cut lengthwise, seeded, and sliced ¼ inch thick on the bias; 2 Tbsp. fresh lemon juice, plus more as needed; 2 Tbsp. kosher salt, plus more as needed; 2 Tbsp. finely chopped fresh chervil or cilantro; 2 Tbsp. finely chopped fresh dill; Edible flowers, such as chive, turnip, forget-me-not, or cabbage flowers, for garnish

Lavished with fresh herbs and edible flowers, this refreshing side from Copenhagen is a real head-turner.

Serves
4–6
Time
30 minutes

CHRIS TONNESEN

By Niclas Grønhøj Møller

Updated on August 18, 2024

As is true in much of northern Europe, pickles are very traditional in Danish cooking. “In many classic dishes, cucumbers are thinly sliced and pickled in a sweet-sour brine, then served as a side to fried meats like chicken,” says Copenhagen chef Niclas Grønhøj Møller. Instead of using a brine to season his cucumbers, he salts them heavily and squeezes them with lemon, giving them a pickly saltiness and slight acidity.

Featured in “What Would It Take for an American Guy to Become Danish?” by Andrew Richdale.

Ingredients

2 English cucumbers (about 2 lb.), cut lengthwise, seeded, and sliced ¼ inch thick on the bias
2 Tbsp. fresh lemon juice, plus more as needed
2 Tbsp. kosher salt, plus more as needed
2 Tbsp. finely chopped fresh chervil or cilantro
2 Tbsp. finely chopped fresh dill
Edible flowers, such as chive, turnip, forget-me-not, or cabbage flowers, for garnish

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Instructions

Step 1

In a medium bowl, toss the cucumbers with the lemon juice and salt. Set aside for 15–30 minutes (the longer the cucumbers rest, the less water they will have and the saltier they will taste).

Step 2

Drain and discard the excess liquid, taste the cucumbers, and adjust the seasoning with more salt and lemon juice as needed. Add the chervil and dill, and toss to coat. Transfer the mixture to a large platter. Garnish with edible flowers and serve.

In a medium bowl, toss the cucumbers with the lemon juice and salt. Set aside for 15–30 minutes (the longer the cucumbers rest, the less water they will have and the saltier they will taste).
Drain and discard the excess liquid, taste the cucumbers, and adjust the seasoning with more salt and lemon juice as needed. Add the chervil and dill, and toss to coat. Transfer the mixture to a large platter. Garnish with edible flowers and serve.