Scandi Slices With Pronto Pickles

Scandi Slices With Pronto Pickles

Quick pickled dill cucumber slices, crushed baby potatoes with beetroot wedges served with redcurrant sauce and sliced chicken breast

Made from


  • 120g chicken breast slices
  • 4 mini cucumbers
  • 150ml pickling vinegar
  • 450ml water
  • 75g sugar
  • 1 small bunch of dill
  • 1tbsp peppercorns
  • 1tbsp coriander seeds
  • 100g baby potatoes, halved
  • 40g butter
  • 2tbsp dill
  • Salt and pepper
  • 1 red beetroot
  • 1 yellow beetroot
  • 2tbsp redcurrant jelly
  • 100ml demi-glace
  • 100ml red wine


Heat the vinegar, water, coriander seeds, peppercorns and sugar together until dissolved then leave to cool.

Thinly slice the cucumbers lengthwise and add to the pickling liquid with the dill.

Set aside.

Cook the beetroot until soft, cool and then quarter.

Make the sauce by reducing the wine in a saucepan by two thirds then adding the jelly. Stir then add the stock and reduce by half. Check and adjust the seasoning.

Boil the potatoes for about eight minutes until soft, drain and steam dry for about ten minutes.

Season well and add the butter. Crush the potatoes gently with the butter until absorbed. Fold in the beetroot and dill and serve with the roast chicken slices, redcurrant sauce and pickled cucumber.

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