Ingredients
- 2 English cucumbers, peeled (optional) and seeded
- 1 small shallot or green onion
- 1 tablespoon white wine vinegar
- 1 teaspoon sugar
- 2 tablespoons fresh dill, finely chopped (or 2 teaspoons dried dill)
- 1/2 cup crème fraîche (125 g)
- sea salt and freshly ground black pepper, to taste
Instructions
- Quarter cucumbers lengthwise and remove the seed section. Using a mandolin, slice the cucumbers very thinly.
- In a colander, season the cucumbers with salt, mix together gently and top with a small plate and let stand for 20-30 minutes (or up to an hour if time allows for).
- Rinse the cucumbers quickly in cold water. Pat dry and transfer to a bowl.
- Slice the shallot or green onion (including greens) very thinly and add to the cucumber.
- Add the vinegar, sugar, pepper, dill, and 1/2 teaspoon sea salt. Stir to mix well. Allow to sit at least 15 minutes, stirring occasionally.
- Once ready to serve, drain away the juices and add the crème fraîche. Mix well. Taste and adjust salt, if necessary. Garnish with additional dill and serve.