Cucumber Salad
  • 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
  1. Place sliced cucumber in a colander over a bowl and sprinkle with salt; then toss lightly;
  2. Allow to drain for 1 hour or so.
  3. This will firm up the cucumber.
  4. Rinse Cucumbers under cold water and pat them dry with a paper towel.
  5. Put slices in a bowl, add chopped dill and toss.
  6. In a small bowl combing the sour cream, crème fraîche and vinegar.
  7. Season with Green pepper to taste.
  8. Pour sour cream mixture over cucumbers and toss;
  9. Chill for 1 hour before serving.
  10. Garnish with sprigs of dill and lemon wedges when serving.