July/August 2006
- ½ seedless cucumber, peeled
- ½ pound cream cheese, room temperature
- 1 tablespoon brown or whole grain mustard
- 1 tablespoon finely sliced scallions
- Pinch of cayenne pepper
- Grated zest of ½ lemon
- 1 tablespoon chopped fresh tarragon
- Salt and fresh ground pepper
Grate the cucumber on a cheese grater into a piece of cheesecloth or clean kitchen towel. Wring out all the juice/water from the grated cucumber and, when dry, combine in a bowl with all the other ingredients. With a spoon, mix to evenly incorporate the ingredients together.
Season with a little salt and a few turns of the pepper mill.
