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Instructions
Prepare the cucumber: Peel the cucumber and cut it in half lengthwise. Using a small spoon, carefully scrape out all the seeds. Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a fine-mesh strainer, sprinkle with a pinch of salt, and let it drain for 15 minutes.
Extract cucumber moisture: After draining, place the cucumber in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This crucial step prevents soggy sandwiches later. The cucumber should feel relatively dry to the touch.
Prepare the green onions: Trim the root ends and any wilted green parts from the onions. Mince them very finely, keeping both white and green parts. The pieces should be tiny enough to incorporate smoothly into the spread.
Mix the base: In a medium bowl, beat the softened cream cheese with a wooden spoon or electric mixer until completely smooth and fluffy, about 2 minutes. Scrape down the sides of the bowl to ensure no lumps remain. The texture should be light and airy.Continue reading…
