German cuisine · Salads & Mezze

Cucumber Salad with Dill and Cream

Wafer-thin cucumber slices in a cream dressing with lemon and plenty of fresh dill.

Ingredients · for 4 servings

• 2 cucumbers
• 150 g sour cream
• 100 ml cream
• 1 tbsp lemon juice
• 1 tsp sugar
• 1 shallot
• 1 bunch dill
• Salt, pepper

Instructions

1. Wash the cucumbers, peel if desired and slice on a mandoline into 2 mm thin slices.
2. Toss the slices with 1 tsp salt, place in a sieve and let drain for 15 min., then gently press out the liquid with your hands.
3. Finely dice the shallot and finely chop the dill, discarding the thick stems.
4. Stir the cream, sour cream, lemon juice, sugar and pepper until smooth and lightly thick, and stir in the diced shallot.
5. Gently fold in the drained cucumber slices and add the dill, so all slices are coated in the sauce.
6. Chill the salad for 15 min., adjust the salt before serving and serve sprinkled with a little dill alongside boiled potatoes or meatballs.