French cuisine · Salads & Mezze

Creamy Cucumber Salad

Thinly sliced cucumber, drained and dressed with sour cream, dill and lemon.

Ingredients · for 4 servings

• 2 cucumbers
• 200 g sour cream
• 1/2 bunch dill
• 1 lemon
• 1 shallot
• 1 tsp sugar
• 1 tsp medium-hot mustard
• Salt, pepper

Instructions

1. Peel the cucumbers, halve lengthwise, scrape out the watery seeds with a teaspoon and slice the halves thinly (2 mm) with a mandoline.
2. Toss the slices with 1 tsp salt in a colander and drain for 15 min, then gently squeeze out with your hands.
3. Stir the sour cream smooth with the mustard, the juice of half a lemon, the sugar and plenty of pepper.
4. Cut the shallot into paper-thin rings and finely chop the dill, then stir both into the cream.
5. Fold in the squeezed cucumber slices gently, until each slice is coated with the cream, and adjust the seasoning again.
6. Chill the salad for at least 20 min and serve well chilled with a little dill on top.