CUCUMBER SALAD WITH SOUR CREAM, DILL AND LEMON

This is lovely with salmon or with sourdough rye bread and butter as an appetizer.

Serves: 4-6 as a side

2 English cucumbers, about 14 oz (400 g) each 1/2 cup (125 mL) thinly sliced red onion 1 tsp (5 mL) sea salt finely grated zest of 1 lemon 1 tbsp (15 mL) lemon juice 1/2 cup (125 mL) sour cream 1/4 cup (60 mL) coarsely chopped fresh dill

1. Slice the cucumber and onion into 1/16-inch (2-mm) slices; use a mandolin if you have one.

2. Place both in a colander, add the salt and toss well. Place in a sink to drain for 1 hour.

3. Gently squeeze out the remaining water with your hands.

4. Whisk the remaining ingredients together and fold into the cucumbers. Cover and refrigerate for an hour, stir well before serving.