Cucumber with Dill and Crème Fraîche

Ingredients

Equipment Needed

• •Sharp knife or mandoline
• •Clean kitchen towels or paper towels
• •Wide mixing bowl

Instructions

1. 1

   Select and slice cucumbers

   Run your thumb along the cucumber. It should feel firm and cold, with no soft spots or wrinkled skin. Slice thin, about an eighth of an inch, using a sharp knife or a mandoline if you have one. Uniform slices dress evenly. If your cucumbers came from a good source, the skin stays on. It adds color and a pleasant bite.

   English and Persian cucumbers have thin skins and few seeds. Avoid waxed supermarket cucumbers, which require peeling and lose their character.
2. 2

   Salt and rest

   Spread cucumber slices on a clean kitchen towel or paper towels. Sprinkle lightly with salt and let them sit for five minutes. The salt draws out excess moisture so your dressing does not turn watery. Pat them dry gently. Do not skip this step.

3. 3

   Make the dressing

   In a wide bowl, stir together the crème fraîche, lemon juice, and lemon zest. Add half the dill and a few grinds of white pepper. Taste it. The dressing should be bright and tangy with a clean herbal note. Adjust the lemon if needed. Crème fraîche varies in richness, so trust your palate.

   If you cannot find crème fraîche, mix three parts sour cream with one part heavy cream. It will not be identical, but it will be close enough.
4. 4

   Dress and serve

   Add the dried cucumber slices to the bowl. Fold gently until each slice is coated. Transfer to a serving dish and scatter the remaining dill over the top. Finish with a pinch of flaky salt. Serve immediately while the cucumbers still have their snap.

Chef Tips

• •Buy cucumbers the day you plan to use them. They lose their snap quickly, even in the refrigerator. At the market, ask when they were harvested.
• •White pepper is traditional in Scandinavian cooking because it disappears into pale dishes. Black pepper works fine if that is what you have.
• •This salad must be dressed moments before serving. The cucumbers will weep liquid and thin the dressing if it sits too long. Prepare everything in advance, then combine at the last minute.
• •If your cucumbers are out of season or lackluster, consider making this with thinly sliced fennel instead. It has a similar crunch and welcomes dill just as warmly.

Advance Preparation

• •Cucumbers can be sliced, salted, and dried up to two hours ahead. Keep them covered in the refrigerator.
• •The dressing can be mixed up to one day ahead and refrigerated. Stir well before using.
• •Do not combine cucumbers and dressing until just before serving. This salad does not improve with time.

Frequently Asked Questions

Nutrition Information

1 serving (about 215g)