The result is a tangy, fresh cucumber salad that is rich in flavor and refreshing. The smoothness of the heavy cream marries well with the acidity of the red wine vinegar. The dill and mint bring ...

Rinse the cucumbers and squeeze out any excess moisture. In a bowl, whisk the sour cream with the shallot and vinegar. Season with salt and white pepper, fold in the cucumber and dill and serve.

Cucumber and dill infused water is a refreshing way to stay hydrated with a hint of flavor. Just add cucumber slices and dill ...

Mix in the strained kefir. Put the cucumber slices into a jar, and pour the kefir mixture over them. Mix well. Put the salad in the refrigerator for at least 30 minutes. It’s best served cold.

Remove from the grill. Place the trout on a cutting board and peel the skin off while it's still warm. Place the fish on a plate, and serve with a dollop of horseradish cream and cucumber salad.