Cucumber and Dill Side Dish

The Cucumber and Dill, a delightful, crunchy and easy to make side dish, perfect to accompany cured, smoked or pickled fish, comes from  the „The Book of St.John” cook book by Fergus Henderson and Trevor Gulliver.

Serves 4:

• 1 large cucumber, peeled lengthways in alternating strips
• a handful of fresh dill fronds, chopped

For the dressing you will need equal parts of:

• Dijon mustard
• olive oil
• double cream
• as well as sea salt and black pepper to taste

Halve the cucumber lengthways and scoop out the seeds (with a teaspoon).

Slice the cucumber halves diagonally into fairly thick pieces.

Whisk the olive oil into the mustard until emulsified, then stir in the double cream and season well.

Dress the cucumber pieces and toss to combine. At the very last moment fold in the dill and serve.