Cucumber & Dill Shooter

Cucumber & Dill Shooter

Ingredients -
Serves 4

2 x large cucumbers, peeled, de seeded and roughly chopped
1 teaspoon lemon juice
1 tablespoon olive oil
1 x handful finely shredded fresh dill
500ml plain yoghurt
1 tablespoon creamed horseradish


Method

Place all the ingredients except the dill in a blender and whizz until smooth, pass through a sieve and then stir in the dill. Season to taste and pour into frozen shooter glasses.

Garnish

4 x black olives
2 x tablespoons double cream
touch of white wine vinegar


Method

Mix the double cream with a little white wine vinegar and spoon over the top of the shooter, top with black olives.

This makes an impressive middle course!

Baumanns Brasserie Logo
Mark Baumann prepares 4 fantastic dishes from his recent cookery event at Kent Blaxill in April
Mark Baumann welcomes guests to the event
Guests at the Mark Baumann event enjoying drinks and good entertainment
Cucumber Shooter served alongside the Baked Beetroot Tart