Cucumber Salad With Soured Cream and Dill

1. 1

   Cut the cucumbers in half and run a teaspoon down the middle of each piece to scoop out the seeds then thinly slice on the diagonal.

2. 2

   Place in a bowl, and sprinkle over a tsp of salt with half of the vinegar and sugar, mixing to coat.

3. 3

   Pour into a sieve then place back over the bowl and set aside for 30 minutes, then remove and gently squeeze between sheets of kitchen paper to remove excess liquid.

4. 4

   Place the soured cream or creme fraiche in a bowl with the remaining vinegar and sugar, add the spring/green onions with most of the chives and dill and season to taste.

5. 5

   Fold in the cucumber and sprinkle with a dusting of paprika, then serve with the remaining herbs as a garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.