I love a challenge. Thinking up new recipes, ideas, flavours and experimenting in the kitchen is something I never tire of. This idea of a savoury flavoured ice may seem strange and I must admit that my limited online research proved fruitless.
Is this because it is something that simply does not appeal or is it because the idea has been tried and tested, then given the big thumbs down? Well I am hoping I can change your mind with this fetching pale green number.
Of course, it is another one of those middle of the night epiphanies that came to me from nowhere ( a regular occurrence, obviously when my mind likes to be inventive) and one which I like to think works surprisingly well.
It may have been prompted by smoked salmon. Considering harmonious flavours, thinking up new recipes to post. Smoked salmon partnered by this frozen yogurt along with some crisp and crunchy crackers (probably rye or caraway seed) would make a fine start to a meal.
It is cool, fresh and yes, savoury but honestly works. I did use a small amount of sugar (1tbsp) which seemed to balance out the flavour of the salt soaked grated cucumber. I basically based the recipe on Tsatziki but changed the herb and left out the garlic.
What would your savoury ice cream choice be?????
I am entering this creation into Kavey Eats BLOGGERS SCREAM FOR ICE CREAM. Yes, the theme is SAVOURY. Now that is a challenge and one I have very much enjoyed!
Cucumber & Dill Frozen Greek Yoghurt
Ingredients :- Makes enough for 6 to 8 scoops
1 cucumber de-seeded and grated
1tsp salt
2tbsp chopped fresh dill
250g Greek yoghurt
1tbsp caster sugar
Method :-
Grate the cucumber and place it in a sieve over a large bowl which can catch the juices and sprinkle over the salt.
Leave it to sit for 30 minutes.
After 30 minutes squeeze out the cucumber to remove all excess water. (I did this twice)
Place the cucumber in a food processor and add in the chopped dill, sugar and Greek yoghurt. Blitz it briefly to combine the ingredients.
Transfer to an ice cream maker and freeze for about 15 minutes as this makes quantity a small amount of frozen yoghurt.
Place the churned yoghurt into a plastic container and place in the freezer until you need it.
Enjoy with smoked salmon or smoked trout.
Notes :-
If you do not have an ice cream machine freeze the mixture after you have blitzed it and keep whisking it every couple of hours until it is set, which should prevent ice crystals forming.
This sounds really refreshing – savoury ice cream is a great idea! I haven’t tried it, but somewhere I have a recipe filed away for frozen yoghurt with olive oil and sea salt.
Oh now that would be worth making. Let me know if you do. Thanks for your comment Sarah, this is definitely new territory for me!
Wow, I think that looks brilliant. Teamed with some smoked salmon it would make a show stopping starter for Christmas!
I have tasted a pea ice cream which was served as an amuse bouche at a michelin starred restaurant and I loved it. Also I have tried goats cheese ice cream that was served alongside a pumpkin ravioli. Also amazing. I think savoury ice creams really add a fun factor. I will definitely try this.
Thanks Anneli, you are right, this is a fun way to serve an accompaniment to smoked salmon or trout. It is tasty too, rich and herby against the smoked fish!
Many thanks for visiting my blog xx
How interesting, Laura. I’m very intrigued to try this. I am absolutely loving anything and everything with dill in at the moment!
If you like dill, I am sure you would like this, at least I hope you would!!
My first reaction at the thought of a savoury ice cream was that it just wouldn’t work but reading through it sounds delicious. I love the idea of serving it with smoked salmon. It would certainly make a change! Well done!
Thans so much Sian, I did think this idea would get no comments. Thankfully you have come in support and I think you would like it. I bet it would taste brilliant with beetroot too :)x
Savoury ice creams used of be very popular during medieval times Laura, so you are following a well worn trend! I also had the privilege of trying some Grana Padano cheese ice cream at Cucina Caldesi recently, dolloped on top of hot risotto – it was divine, so I bet your delectable cucumber and dill ice cream will be delicious with smoked salmon, a truly lovely recipe! Karen
Wow thanks Karen , I knew I could rely on you for historical food trends and am delighted that savoury ice cream is something with a good history. I love the sound of hot risotto & cold Grana Padano ice cream. Hot & cold works with the right flavours!
Lovin the sound of this! I get my best – most inventive – ideas – when I wake at night, hopefully scribbling them down before drifting back to sleep. This is genius and I can see already that it would work brilliantly, even with a seared lightly smoked salmon fillet to melt gently against, making a puddle of herby-fragrant sauce, in time. Thanks for sharing this moment of REM-sleep madness 😀 And hope you went back to sleep.
Aaaah Kellie, thank you so much! You know a flash fried fillet of salmon would be perfect with this. And yes, I do always get back to sleep……eventually!
This is a simple , easy to make dish and very classy at the same time. I really like it.
I’d love to serve it as a starter at a dinner party. Bookmarking. Thank you!
Hi Alida,
Thanks so much, it would make a welcome addition to a dinner party and it could be fun to gauge everyone’s reactions to it!
Savoury ice cream? I must admit that is a special flavour for an icecream! I love the idea of a refreshing cream. Dill is a very aromatic herb and works very well with yogurt! Well done Laura
Hi Rita, I know it mud seem strange especially to someone such as yourself having grown up in Italy. I undestand your reservations and think it is best to think of it as a frozen sauce perhaps!! x
Yum, looks beautiful and fresh – can imagine a little dollop on some christmassy canapés!
Ah thanks Hannah, yes a little dolllop on a blini would be yum!!!
I love the idea of this I bet it makes it even fresher than normal. I’d love to try some.
Thanks and yes it is refreshing yet very and creamy because of the Greek yoghurt. I hope you give it a go one day :))x
cucumber and dill yogurt? yes, definitely done before and love it. frozen? no, wow! the idea of savoury ice cream is still hard to get around but very intrigued! love your creativity!
I love your reaction Shu Han. Yes it is a bit odd in theory, think of it as you would not eat it in the same quantity as sweet ice cream, just a taster, certainly not a huge scoop. It really is odd in some ways but it has been lovely to get so many reactions 🙂