2 English Hot House Cucumbers, thinly sliced (You may decorate cucumbers by removing strips of the peeling before slicing; There is a name for this technique, but I don’t know what it’s called)
2 tsp Kosher salt
3 TB chopped fresh dill
1 TB White wine or Champagne Vinegar
1/3 cup Sour Cream
1/3 cup Crème fraîche
Freshly Ground Green pepper
Springs of dill for garnishing or Lemon slices
Place sliced cucumber in a colander over a bowl and sprinkle with salt; then toss lightly;
Allow to drain for 1 hour or so.
This will firm up the cucumber.
Rinse Cucumbers under cold water and pat them dry with a paper towel.
Put slices in a bowl, add chopped dill and toss.
In a small bowl combing the sour cream, crème fraîche and vinegar.
Season with Green pepper to taste.
Pour sour cream mixture over cucumbers and toss;
Chill for 1 hour before serving.
Garnish with sprigs of dill and lemon wedges when serving.