- 300 g (11 oz) cucumbers - 1 shallot (or ½ white/red onion) (optional) - 2-3 sprigs of dill - ¼ lemon (lemon juice + zest) - 60 g (3 tbsp.) sour cream - salt - pepper
Finely slice the cucumber and shallots into circles about 2 mm thick.
Put the cucumbers and onions in a sieve or colander to drain the liquid. Salt with a pinch of salt and stir gently with your hands. You don't have to squeeze too hard. Place in refrigerator for 30-60 minutes.
Prepare the dressing. Cut off the stems of the dill sprigs and finely chop the herbs. Grate the zest of 1/4 of a lemon. In a salad bowl, mix together the sour cream, a pinch of salt, dill and lemon zest, squeeze the juice of 1/4 lemon, and pepper with black pepper. Taste for salt, add more if necessary. Set aside.
After 30 minutes, remove the cucumbers and drain off any accumulated liquid. Add the cucumbers and onions to the dressing. Stir well. Serve at once.