Warm Cucumber Salad

Soak the mustard seeds in cold water for 30 minutes. Remove the skin from the cucumber and cut in half. Scrape out the seeds with a spoon. Cut the cucumber into thin slices. 2.

Sprinkle salt over the cucumber slices and drain in a colander lined with a muslin cloth for 20 minutes. In the Geschirrhangl heartily squeeze and on the Arbeitsbreff again a little loosen up.

3. foam the butter at medium temperature, caramelize the sugar in it while stirring until golden brown. Drain the mustard seeds and stir them into the caramel with the cucumbers, braise at a slightly higher temperature, extinguish with white wine and season with mustard.

Put the sour cream or crème fraiche and double cream in a suitable bowl, fold in the cucumbers, season with salt, pepper and tarragon. Serve the lukewarm cucumber salad either solo or with the trout or mashed potatoes.

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