Cucumber Watercress Relish

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

This slightly sweet, fresh relish, which can be prepared a few hours in advance, is delicious served with such grilled mild fish as trout, Arctic char, or Chilean sea bass. It is particularly good with Salmon Fillets with Fresh Tarragon and Crushed Fennel.

Ingredients

• 2   teaspoons yellow mustard seeds
• ¾  teaspoon fennel seeds
• ¼  cup white wine vinegar
• 2   tablespoons olive oil
• 1   tablespoon sugar
• Salt
• Freshly ground black pepper
• 2   cups peeled, seeded, and finely diced (¼ inch) cucumber
• 1   cup chopped red onion
• ½  cup stemmed, coarsely chopped watercress leaves

Directions

1. Stir mustard seeds and fennel seeds in a small, heavy skillet over medium heat and cook until mustard seeds start to pop, about 3 minutes.
2. Remove from heat and put in a medium nonreactive bowl.
3. Add vinegar, oil, sugar, 1 teaspoon salt, and several grinds of pepper to the bowl and whisk well to combine.
4. Add cucumber and onion and stir to mix.
5. Let relish marinate for 30 minutes. (Relish can stay at cool room temperature for up to 2 hours.)
6. At serving time, stir in watercress, then taste and add more salt and pepper, if needed.

YIELD: MAKES ABOUT 3 CUPS