Best 4 Cucumber Horseradish Sauce Recipes

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Cucumber horseradish sauce is a versatile condiment that can be used to add a tangy, creamy, and slightly spicy flavor to a variety of dishes. Made from a combination of grated cucumber, horseradish, mayonnaise, and other seasonings, this sauce is perfect for dipping vegetables, spreading on sandwiches, or using as a topping for grilled meats and fish. With its bright green color and refreshing taste, cucumber horseradish sauce is a delicious and easy way to add a pop of flavor to your next meal.

Here are our top 4 tried and tested recipes!

CUCUMBER HORSERADISH SAUCE



Cucumber Horseradish Sauce image

Categories     Condiment/Spread     Sauce     Horseradish     Cucumber     Summer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 5

1 cucumber, peeled, seeded, and diced fine (about 3/4 cup)
3/4 cup sour cream
3 tablespoons drained bottled horseradish, or to taste
1 teaspoon white-wine vinegar, or to taste
2 teaspoons minced fresh tarragon leaves, or to taste, plus a tarragon sprig for garnish

Steps:

  • In a bowl whisk together the cucumber, the sour cream, the horseradish, the vinegar, the minced tarragon, and salt and pepper to taste and chill the sauce, covered, for at least 2 hours and up to 1 day. Transfer the sauce to a serving dish and garnish it with the tarragon sprig.

SALMON AND WHITEFISH CAKES WITH HORSERADISH CUCUMBER SAUCE



Salmon and Whitefish Cakes with Horseradish Cucumber Sauce image

Provided by Diane Rossen Worthington

Categories     Food Processor     Appetizer     Sauté     Passover     Low Cal     Horseradish     Salmon     Spring     Healthy     Kosher for Passover     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 16

Number Of Ingredients 18

Sauce:
1 cup finely chopped unpeeled English hothouse cucumber
3/4 cup mayonnaise
3 tablespoons prepared white horseradish
2 tablespoons finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh chives
Fish cakes:
3 tablespoons olive oil plus more for frying fish cakes
3 medium carrots, peeled, finely chopped
1 2/3 cups finely chopped leeks (white and pale green parts only)
2 large eggs
6 tablespoons unsalted matzo meal
1 3/4 teaspoons coarse kosher salt
3/4 teaspoon ground white pepper
18 ounces skinless whitefish fillets, cut into 1-inch cubes
1 9-ounce skinless salmon fillet, cut into 1-inch cubes
Lemon wedges
Fresh Italian parsley sprigs

Steps:

  • For sauce:
  • Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.
  • For fish cakes:
  • Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut233 until soft but not brown, about 15 minutes. Cool in skillet.
  • Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.
  • Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic and chill.
  • Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. DO AHEAD: Can be made 2 hours ahead. Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350°F oven 10 minutes.
  • Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.
  • What to drink:
  • A Chardonnay would be delicious with the haroseth and the salmon and whitefish cakes. We like the apple, pear, and vanilla notes of the Baron Herzog 2006 Chardonnay from Herzog Wine Cellars on California's Central Coast. It's a great kosher wine and a good value at $13.

CONFIT OF WILD SALMON ON CUCUMBER SALAD WITH HORSERADISH SAUCE



Confit of Wild Salmon on Cucumber Salad with Horseradish Sauce image

In this updated traditional French dish, a confit of salmon poached in lemon-infused olive oil and garnished with salmon roe and osetra caviar is served with a cucumber salad with horseradish sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 17

2 cups plus 2 tablespoons olive oil
3 1/2 tablespoons finely grated lemon zest (6 to 7 lemons)
3 tablespoons prepared horseradish
3 tablespoons sour cream
3 1/4 teaspoons coarse salt
1/4 teaspoon plus a pinch of sugar
Pinch of cayenne pepper
4 tablespoons fresh dill, chopped
1 1/2 teaspoons light-brown sugar
1/2 teaspoon freshly ground white pepper
1 boneless and skinless salmon fillet (1/2 pound), cut into 4 equal portions
1 medium cucumber (about 8 ounces), peeled, cut in half, and seeds removed
1 tablespoon white-wine vinegar
3/4 cup (about 3 ounces) cauliflower florets
2 cups water
1 cup (about 2 ounces) baby greens, such as arugula or mizuna
1/2 ounce (about 1 tablespoon) salmon roe, for garnish (optional)

Steps:

  • In a small saucepan over medium heat, combine 2 cups olive oil and 2 tablespoons lemon zest. Heat until a deep-fry thermometer registers 120 degrees. Remove from heat, and allow flavors to infuse. Can be kept at room temperature, covered, up to 24 hours.
  • Make horseradish sauce: In a small bowl, mix together horseradish, sour cream, 1/4 teaspoon salt, 1/4 teaspoon sugar, and cayenne. Pass through a fine sieve into another small bowl, and transfer to the refrigerator until needed.
  • Combine 3 tablespoons chopped dill, remaining 1 1/2 tablespoons lemon zest, 1 1/2 teaspoons salt, the brown sugar, and pepper. Rub mixture evenly over salmon; place in a shallow bowl, and cover. Place in refrigerator, and let marinate 1 hour.
  • Use a mandoline or sharp knife to thinly slice cucumber lengthwise into thin ribbons. Transfer to a small bowl, and sprinkle 1 1/2 teaspoons salt evenly over cucumbers. Let sit 25 minutes. Pat dry with paper towels, and set aside.
  • Make the vinaigrette: In a small bowl, whisk together vinegar, remaining 2 tablespoons olive oil, 1/4 teaspoon salt, and pinch of sugar. Set aside.
  • Make salmon confit: Strain the reserved olive oil infusion through a fine-mesh sieve into a medium saucepan, and discard lemon zest. Clip a deep-fry thermometer to the side of the pan, and heat infused oil until it reaches a temperature of 120 degrees. Remove salmon from the refrigerator, and wipe off herbs with a paper towel. Place salmon pieces in the hot oil, and poach 25 minutes, adjusting heat if necessary to maintain a constant temperature of 120 degrees. Remove salmon with a slotted spatula, and transfer to a paper towel-lined plate to drain. Set aside.
  • While salmon is cooking, place cauliflower florets in a small heat-proof bowl. Bring the water to a boil in a small saucepan, and pour over florets. Let sit 1 minute, and drain in a colander. Set aside. Toss baby greens with 2 tablespoons reserved vinaigrette.
  • To serve, place cucumber ribbons in a mound in the center of each of four plates. Place a piece of salmon on top of the cucumbers, and top with a small dollop of salmon roe, if desired. Arrange cauliflower and baby greens on the side, and drizzle plates with horseradish sauce and remaining vinaigrette.

CUCUMBER HORSERADISH SAUCE



Cucumber Horseradish Sauce image

Great on fish!

Provided by Cathy Gillespie

Categories     Other Sauces

Number Of Ingredients 6

1/3 c cucumber, finely chopped
2 Tbsp mayonnaise
2 Tbsp plain yogurt
1 tsp prepared horseradish
1 Tbsp butter, melted
1 Tbsp fresh dill, or 1/4 tsp dried

Steps:

  • 1. Combine ingredients. Refrigerate.

Tips:

  • For the best flavor, use fresh cucumbers and horseradish.
  • If you don't have fresh horseradish, you can use prepared horseradish from the store. Just be sure to use a mild variety, as too much horseradish can be overpowering.
  • You can adjust the amount of mayonnaise, sour cream, and vinegar to taste. If you like a tangier sauce, add more vinegar. If you want a creamier sauce, add more mayonnaise or sour cream.
  • This sauce is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.
  • Cucumber horseradish sauce is a versatile condiment that can be used on a variety of dishes. Try it on grilled fish, roasted chicken, or as a dip for vegetables.

Conclusion:

Cucumber horseradish sauce is a delicious and easy-to-make condiment that can add a burst of flavor to any dish. With just a few simple ingredients, you can create a creamy, tangy sauce that is perfect for grilled meats, roasted vegetables, or as a dip for chips or crackers. So next time you're looking for a new sauce to try, give cucumber horseradish sauce a try. You won't be disappointed!

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